Recipe: Crab-Stuffed Crepes with Swiss Cheese Sauce

Crab-Stuffed Crepes with Swiss Cheese Sauce
Rec.food.recipes/Fred Towner (1998)
Yield: 24 servings

CREPES
3 eggs, beaten
1 1/2 cup milk
2 tbsp butter or margarine, melted
1 cup flour, all-purpose
1/2 tsp salt
1 cup Swiss cheese, grated

CRAB FILLING
1/2 cup butter or margarine
1/2 cup green onion, minced
2 lb crabmeat, fresh lump
salt to taste
white pepper to taste
1 pinch garlic powder(opt)
1/2 cup dry vermouth

SWISS CHEESE SAUCE
2/3 cup dry vermouth
1/4 cup cornstarch
1/4 cup milk
4 cup heavy cream
salt to taste
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.