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---crepeS---
3eaegg, beaten
1 1/2cmilk
2tbbutter, or margarine,melted
1cflour
1/2tsalt
1cswiss cheese, grated
---CRAB FILLING---
1/2cbutter or margarine
1/2cscallion, minced
2lbcrabmeat, lump
1xsalt, to taste
1xwhite pepper, to taste
1xgarlic powder (optional)
1/2cdry vermouth
---SWISS CHEESE SAUCE---
2/3cdry vermouth
1/4ccornstarch
1/4cmilk
4cheavy cream
1xsalt, to taste
1xwhite pepper, to taste
1 1/2cswiss 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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