3 eggs, gently beaten
1 1/2 cup milk or half and half
two tablespoons butter
1 cup flour
1/2 teaspoon salt
1 cup Swiss cheese, shredded
1/2 cup butter
1/2 cup eco-friendly onion, minced
2 pounds crab meat, flaked
pepper and salt, to taste
1 pinch garlic clove powder
1/2 cup dry vermouth
2/3 cup dry vermouth
1/4 cup corn starch
1/4 cup milk
4 cups heavy cream
salt and white-colored pepper, to taste
1 1/2 cup Swiss cheese, grated
For Crepes: Place eggs, milk and butter in mixer bowl add flour and blend on high about one minute, until smooth. Refrigerate batter a minimum of 2 hrs prior to making crepes.
To prepare crepes, pour 3 tablespoons batter into greased, heated skillet prepare until dry somewhere.
For Filling: Melt butter in skillet stir in eco-friendly onions and crab meat. Mix gently and prepare a couple of minutes adjust seasonings. Add vermouth and boil quickly until liquid is nearly evaporated. Scrape from skillet into bowl reserve.
For Sauce: Blend corn starch and milk reserve. Put vermouth in same skillet that filling was cooked in boil quickly until vermouth is reduced to around two tablespoons. Remove from heat stir in corn starch and milk mixture.
Return skillet to low heat and add cream gradually, together with pepper and salt prepare several minutes until slightly thickened. Stir in cheese and prepare until melted and well-blended adjust seasoning.
To put together crepes, blend half the filling using the sauce adjust seasoning when needed. Place 1 large spoonful of crab mixture on every crepe and roll place seam side lower in buttered large rectangular glass baking dishes.
Spoon remaining crab mixture over crepes sprinkle with grated cheese and us dot with butter. Bake uncovered in preheated 400 levels F oven for 25 minutes.
766 calories. 59 grams fat. 20 grams carbohydrates. 33 grams protein per serving. This recipe is lower in carbs.