Crab-Stuffed Crepes

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If you're going to see your parents, entertain them with this succulent dish that is sure to make them proud of you!

Time to Prepare this Recipe 90 minutes Prep: 60 mins Cook: 30 minutes
Calories Per Serving and Nutrition Information 257 calories per serving view nutrition facts
# of servings this recipe makes 24 servings suggest servings
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Ingredients

3 each egg beaten
1 1/2 cup milk
2 tablespoons butter or margarine,melted
1 cup flour, all-purpose
1/2 teaspoon salt
1 cup swiss cheese grated
1/2 cup butter or margarine
1/2 cup scallions, spring or green onions minced
2 pounds crab meat lump
1 x salt to taste
1 x white pepper to taste
1 x garlic powder optional
1/2 cup vermouth dry
2/3 cups vermouth
1/4 cup cornstarch
1/4 cup milk
4 cups heavy whipping cream
1 x salt to taste
1 x white pepper to taste
1 1/2 cup swiss 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.

Reviews

These were better than excellent. I even used the imitation crab and not one of my dinner party noticed. The crepes were easy to make. I give it 5 stars.
**** over 8 years ago

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Nutrition Facts

Serving Size 115g
Amount per Serving
Calories 257 73% of calories from fat
% Daily Value*
Total Fat 21.0g32%
 Saturated Fat 13.0g63%
 Trans Fat 0.0g
Cholesterol 125mg42%
Sodium 240mg10%
Total Carbohydrate 7.0g2%
 Dietary Fiber 0.0g1%
 Sugars 1.0g
Protein 10.0g21%
Vitamin A 16%  Vitamin C 3%
Calcium 9%  Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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