Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Seafood Creole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREPES-----
3 Egg -- beaten
1-1/2 c Milk
2 T Butter or margarine,melted
1 c Flour
1/2 t Salt
1 c Swiss cheese -- grated
-----CRAB FILLING-----
1/2 c Butter or margarine
1/2 c Scallion -- minced
2 lb Crabmeat, lump
Salt -- to taste
White pepper -- to taste
1 pn Garlic powder (opt)
1/2 c Dry vermouth
-----SWISS CHEESE SAUCE-----
2/3 c Dry vermouth
1/4 c Cornstarch
1/4 c Milk
4 c Heavy cream
Salt -- to taste
White pepper -- to taste
1-1/2 c Swiss cheese -- grated
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.
