***Crepes*** 3 eggs, lightly beaten 1 1/2 cup milk or half and half 2 tablespoons butter 1 cup flour 1/2 teaspoon salt 1 cup Swiss cheese, shredded ***Filling*** 1/2 cup butter 1/2 cup green onion, minced 2 pounds crab meat, flaked salt and pepper, to taste 1 pinch garlic powder 1/2 cup dry vermouth ***Sauce*** 2/3 cup dry vermouth 1/4 cup cornstarch 1/4 cup milk 4 cups heavy cream salt and white pepper, to taste 1 1/2 cup Swiss cheese, grated
For Crepes: Place eggs, milk and butter in mixer bowl; add flour and mix on high about 1 minute, until smooth. Refrigerate batter at least 2 hours before making crepes.
To cook crepes, pour 3 tablespoons batter into greased, heated skillet; cook until dry on one side.
For Filling: Melt butter in skillet; stir in green onions and crab meat. Mix lightly and cook a few minutes; adjust seasonings. Add vermouth and boil rapidly until liquid is almost evaporated. Scrape from skillet into bowl; reserve.
For Sauce: Blend cornstarch and milk; reserve. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to about 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; adjust seasoning.
To assemble crepes, blend half the filling with the sauce; adjust seasoning as needed. Place 1 large spoonful of crab mixture on each crepe and roll; place seam side down in 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 degrees F oven for 20 minutes.
766 calories, 59 grams fat, 20 grams carbohydrates, 33 grams proteinper serving. This recipe is low in carbs.