CRAB CREPES 
3 tbsp. minced onion or shallots
8 tbsp. butter
2 c. crab (about 1 lb.)
6 tbsp. sherry
2 c. hot milk
2 egg yolks
1 c. heavy cream
1 c. grated Gruyere cheese
5 tbsp. flour
1/2 lb. mushrooms, sliced and sauteed

CREPES:

3 eggs
1 c. flour
1/4 tsp. salt
1 c. water
1 tbsp. butter, melted

Crepes: Beat eggs and add flour easy. 2 tablespoons of batter for each crepe.

Cook onion and half of the butter; add crabmeat. Cook 2 minutes. Add sherry. Melt butter; stir in flour (might need less). Add hot milk; mix yolk with cream. Add some hot sauce to heat cream. Cook over low heat 1 minute. Mix half with crepes and mushrooms. Save the other half for top; spread cheese on to top. Bake at 400 degrees for 15 minutes. Serves 16.

 

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