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24 servings
suggest servings
| 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 |
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.
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.
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-3
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| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 13.0g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 240mg | 10% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 10.0g | 21% |
| 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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+1
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The other day I hopped over to a well known pancake chain for a serious pig-out session. I ordered pancakes, an egg, sausage, hash browns, toast, coffee & OJ. Thirty-five minutes later when the food finally arrived, they forgot my toast, my OJ, and neve...
I didn't have high expectations with this one, but, thus far, it has been my favorite recipe I have gotten from this site. My family enjoyed it very much also. Very quick and easy, wonderful taste. Don't think this will fill you though, it's more of a side dish than a main dish in our opinion. Wonderful! Thanks!
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