*  Exported from  MasterCook  *
                            CRAB-STUFFED CREPES
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Seafood                          Creole
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Egg -- beaten
    1 1/2   c            Milk
    2       T            Butter or margarine,melted
    1       c            Flour
      1/2   t            Salt
    1       c            Swiss cheese -- grated
                         -----CRAB FILLING-----
      1/2   c            Butter or margarine
      1/2   c            Scallion -- minced
    2       lb           Crabmeat, lump
                         Salt -- to taste
                         White pepper -- to taste
    1       pn           Garlic powder (opt)
      1/2   c            Dry vermouth
                         -----SWISS CHEESE SAUCE-----
      2/3   c            Dry vermouth
      1/4   c            Cornstarch
      1/4   c            Milk
    4       c            Heavy cream
                         Salt -- to taste
                         White pepper -- to taste
    1 1/2   c            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.
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