Crab Stuffed Crepes Recipe

Make 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.

Filling: Melt butter in skillet; stir in green onions and crabmeat. 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.

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 dishe. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter. Bake uncovered in preheated 400F oven for 20 minutes.