CRAB CREPES

FOR THE CREPES:
3/4 cup sifted all-purpose flour
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
1 tablespoon melted butter or margarine
FOR THE FILLING:
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon leaf thyme
2 teaspoons grated onion
1/2 teaspoon salt
dash of pepper
3/4 cup chicken broth
3/4 cup milk
2 egg yolks, beaten
1/2 lb. (2 cups) crab meat, boned and flaked
1/3 cup heavy (whipping) cream, whipped
2 tablespoons grated Parmesan cheese

TO MAKE CREPES:
Combine flour, salt, eggs and milk; beat until smooth. Add butter or margarine. Cover, let stand 2 hours.

Heat small skillet; butter lightly. Use 2 to 3 tablespoons batter for each crepe; tilt pan to spread evenly. Brown on one side; turn to brown second side. Stack on plate; cover with towel and place in "keep warm" oven set at 170 degrees F to keep hot.

TO MAKE FILLING:
Melt butter or margarine; blend in flour, thyme, onion, salt, and pepper. Gradually mix in broth and milk. Heat to simmering (200 degrees Fon temperature-controlled burner) stirring constantly. Lower heat to 180 degrees F; barely simmer 5 minutes.

Add to egg yolks; cook 2 minutes.

Add crab meat to 1 cup sauce. Fold whipped cream into remaining sauce.

Place a spoonful of crab-meat mixture on each crepe; roll up. Place in single layer in shallow baking dish. Spoon whipped-cream mixture over crepes. Sprinkle with cheese.

Broil until lightly browned. Serve at once.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking on the Boulevard with Penny Flame, Northern Illinois Gas Company, not dated