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Crab-Stuffed Crepes


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













Trans-fat Free, Low Carb


3 each eggs
1 ½ cup milk
2 tablespoons butter
or margarine,melted
1 cup all-purpose flour
½ teaspoon salt
1 cup swiss cheese
½ cup butter
or margarine
½ cup scallions, spring or green onions
2 pounds crab meat
1 x salt
to taste
1 x white pepper
to taste
1 x garlic powder
½ cup vermouth
cups vermouth
¼ cup cornstarch
¼ cup milk
4 cups heavy whipping cream
1 x salt
to taste
1 x white pepper
to taste
1 ½ cup swiss cheese


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 dish es. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter.

Bake uncovered in preheated 400℉ (200℃). 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 30072% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 261mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 27g
Vitamin A 18% Vitamin C 3%
Calcium 18% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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