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Crab-Stuffed Crepes
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Crab-Stuffed Crepes
Category:
SeaFoods
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
203
Rating:
(
2.0
) by
2
users
Ingredients:
MMMMMCREPES
3 Egg, beaten
1 1/2 cup Milk
2 tbsp Butter or margarine,melted
1 cup Flour
1/2 tsp Salt
1 cup Swiss cheese, grated
MMMMMCRAB FILLING
1/2 cup Butter or margarine
1/2 cup Scallion, minced
2 lb Crabmeat, lump
Salt, to taste
White pepper, to taste
1 pinch Garlic powder (opt)
1/2 cup Dry vermouth
MMMMMSWISS CHEESE SAUCE
2/3 cup Dry vermouth
1/4 cup Cornstarch
1/4 cup Milk
4 cup Heavy cream
Salt, to taste
White pepper, to taste
1 1/2 cup Swiss cheese, grated
Instructions:
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.
Rate this recipe:
1
2
3
4
5
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