Ingredients
—-CREPES—-
3 egg; beaten
1 1/2 cup milk
2 tablespoon butter or margarine, melted
1 cup flour
1/2 teaspoon salt
1 cup swiss cheese; grated
—-CRAB FILLING—-
1/2 cup butter or margarine
1/2 cup scallion; minced
2 lb crabmeat, lump
1 salt; to taste
1 white pepper; to taste
1 pinch garlic powder (opt)
1/2 cup dry vermouth
options: add spinach or kale
—-SWISS CHEESE SAUCE—-
2/3 cup dry vermouth
1/4 cup cornstarch
1/4 cup milk
4 cup heavy cream
1 salt; to taste
1 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 it from the refrigerator 30 minutes before baking.
Crab Filling: Melt butter in skillet; stir in green onions and
crabmeat. Mix lightly and cook for a few minutes; add seasonings. Add
vermouth and boil rapidly until the liquid is almost evaporated. Scrape
from the skillet into a bowl; reserve.
Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth
in the same skillet that the 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 for 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.
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