Shelly's Recipe

CRAB CREPES

Category: Casseroles - Seafood

Crepes
1 cup cold water and milk
4 eggs
1/2 tsp salt
2 cups flour
4 tbsp butter, melted

Filling
4 tbsp green onion, chopped
4 tbsp butter
1 tbsp cooking sherry
1 lb fresh crabmeat
Salt and pepper

Sauce
4 tbsp butter
5 tbsp flour
2 cups milk
Salt and pepper
2 egg yolks
1/2 cup heavy cream
3/4 cup Swiss cheese, grated

Crepes: Place ingredient in a food process and process until smooth. Refrigerate batter for 2 hours.

Using a nonstick skillet, heat a few drops of vegetable oil. Pour just enough batter into pan to cover the bottom. Cook over medium heat until crepes are very light brown. Turn and cook the other side.

Continue making crepes until all batter is used. Cool and place layers of parchment paper between the cooked crepes on a platter.

Filling: Saute onion in butter. Add sherry; carefully stir in crabmeat, and salt and pepper to taste. Set aside.

Sauce. In a skillet, melt butter, stir in flour until smooth. Stirring constantly, gradually add milk, keeping the sauce smooth. Cook over medium heat, while stirring, until thickened. Salt and pepper to taste, and allow to cool slightly.

Beat egg yolks and cream and add a small amount of sauce to the mixture and stir until smooth. Pour into the sauce while beating. Return to heat and cook, while stirring, until thickened. Add cheese and blend. Pour sauce into filling mixture; mix well. Allow mixture to cool before assembling the crepes.

To assemble: Reserve about 1 1/2 cups crabmeat mixture, to pour over filled crepes. Fill each crepe with crabmeat mixture, and roll or form a package by folding the ends. Place seam side down in a greased casserole. Pour reserved crabmeat mixture over crepes. Bake at 325 until crepes are hot and sauce is bubbly. Makes about 25-29 crepes.