Crab-Stuffed Crepes
| Yield: | 24 Servings |
| Categories: | Seafood, Cajun |
| CREPES | ||
| 3 | Egg; beaten | |
| 1 1/2 | c | Milk |
| 2 | tb | Butter or margarine,melted |
| 1 | c | Flour |
| 1/2 | ts | 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 |
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