Crab-Stuffed Crepes

Recipe Ingredients

		Crepes
3		Eggs - beaten
1 1/2 cups	355ml	Milk
2 tablespoons	30ml	Butter or margarine - melted
1 cup	62g / 2.2oz	Flour - all-purpose
1/2 teaspoon	2.5ml	Salt
1 cup	146g / 5.1oz	Swiss cheese - grated
		Crab Filling
1/2 cup	99g / 3.5oz	Butter or margarine
1/2 cup	31g / 1.1oz	Green onion - minced
2 lbs	908g / 32oz	Crabmeat - fresh lump
		Salt to taste
		White pepper to taste
1		Garlic powder - (opt)
1/2 cup	118ml	Dry vermouth
		Swiss Cheese Sauce
2/3 cup	157ml	Dry vermouth
1/4 cup	15g / 0.5oz	Cornstarch
1/4 cup	59ml	Milk
4 cups	948ml	Heavy cream
		Salt to taste
		White pepper to taste
1 1/2 cups	219g / 7.7oz	Swiss cheese - grated

Recipe Instructions

*** CREPES ***

1. Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth.

2. Refrigerate batter at least 2 hours and as long as 12 hours before making crepes.

3. 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).

4. To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning.

5. Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes.

6. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter.

7. Bake uncovered in preheated 400F oven 20 minutes, until hot and bubbly.

8. This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking.

*** CRAB FILLING ***

1. Melt butter in skillet; stir in green onions and crabmeat.

2. Mix lightly and cook a few minutes; add seasonings.

3. Add vermouth and boil rapidly until liquid is almost evaporated.

4. Scrape from skillet into bowl; reserve.

*** SWISS CHEESE SAUCE ***

1. Blend cornstarch and milk; reserve.

2. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons.

3. Remove from heat; stir in cornstarch and milk mixture.

4. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened. 5. Stir in cheese and cook until melted and well-blended; correct seasoning.

NOTE: This recipe makes enough crepes to fill two baking dishes.

Source:
Paul Prudhomme's "Fork in the Road"

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