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How To make Crab Stuffed Crepes

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Ingredients
 
 

crepeS:


3
each
egg, beaten
1 1/2
cup
milk
2
tablespoon
butter, or margarine,melted
1
cup
flour
1/2
teaspoon
salt
1
cup
swiss cheese, grated
 
 

CRAB FILLING:


1/2
cup
butter or margarine
1/2
cup
scallion, minced
2
pound
crabmeat, lump
1

salt, to taste
1

white pepper, to taste
1

garlic powder (optional)
1/2
cup
dry vermouth
 
 

SWISS CHEESE SAUCE:


2/3
cup
dry vermouth
1/4
cup
cornstarch
1/4
cup
milk
4
cup
heavy cream
1

salt, to taste
1

white pepper, to taste
1 1/2
cup
swiss cheese, grated

Directions:
crepes: Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth. Refrigerate batter at least 2 hours and as long as 12 hours before making crepes.
To cook crepes, pour 3 tablespoons batter into greased, heated crepe pan or small skillet; cook until done on one side (it is not necessary to cook crepes on both sides).
To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter.
Bake uncovered in preheated 400 F. oven 20 minutes, until hot and bubbly. This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking.
Crab Filling: Melt butter in skillet; stir in green onions and crabmeat. Mix lightly and cook a few minutes; add seasonings. Add vermouth and boil rapidly until liquid is almost evaporated. Scrape from skillet into bowl; reserve.
Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons. Remove from heat; stir in cornstarch and milk mixture. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened. Stir in cheese and cook until melted and well-blended; correct seasoning.
Note: This recipe makes enough crepes to fill two baking dishes.

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