Crab-Stuffed Crepes recipe
Home » Recipes By Ingredient » Eggs Recipes » Crab-Stuffed Crepes recipe
Categories of Recipe
Cheese Recipes
Creole Recipes
Crepes Recipes
Eggs Recipes
Sea food Recipes
Timings & Yeildings
Prepration : 60mins
Cooking : 30mins
Total : 90mns
Yeildings: 24servings
Direction and Ingredients
Amount Ingredient Preparation
3 each egg beaten
1 1/2 cup milk
2 tablespoons butter or margarine,melted
1 cup flour
1/2 teaspoon salt
1 cup swiss cheese grated
1/2 cup butter or margarine
1/2 cup 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 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 4 F. oven 2 minutes, until hot and bubbly. This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 3 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
Recipe Navigation
Recipes by Country
Mexican Recipes
China Recipes
Canadian Recipes
Italian Recipes
Vietnamese Recipes
Asian2 Recipes
Nuts Recipes
Indonesian Recipes
Mexican2 Recipes
Iranian Recipes
Recipes By Cuisine
Desserts Recipes
Jewish Recipes
Cajun Recipes
Greek Recipes
Dairy Recipes
Ojibway Recipes
Dessert Recipes
Caribean Recipes
Hungarian Recipes
Creole Recipes
Recipes By Ingredient
Chicken Recipes
Rice Recipes
Cheese and Eggs Recipes
Eggs Recipes
Sauces Recipes
Meat Recipes
Fish Recipes
Marinades Recipes
Cheese Recipes
Lamb Recipes
Miscellaneous Recipes
Crock Pot and Slow Cooker Recipes
Cake Recipes
Low Calorie Recipes
Vegetables Recipes
Side Dish Recipes
Diabetic Recipes
Moms Recipes
Dressings Recipes
Fruits Recipes
Stews Recipes