*  Exported from  MasterCook  *

                           CRAB-STUFFED CREPES

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.
 
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