Recipe - Chic Crab Crepes

2 Eggs
2 cup Milk
1 One half cup Allpurpose flour
1 teaspoon Baking powder
1 ds Salt
One half cup Unsalted butter; melted
1/3 cup Unsalted flour
1 cup Doublestrength chicken
broth
1 cup Light cream
One half cup Finely slivered Swiss cheese
2 tablespoon Grated Parmesan cheese
2 tablespoon Grated Romano cheese
2 tablespoon Dry sherry
Freshly grated nutmeg
One half pound Crab meat; drained, all
bits of shell removed
One half cup Finely minced green bell
pepper
One half cup Finely minced celery
1 Fresh or pickled Jalapeno
chile; finely minced
1 Fresh or pickled red
Jalapeno chile or pickled
red Cherry pepper; finely
minced

In a bowl, beat eggs with whisk or mixer until fluffy; beat in milk, 11/2
cups flour, baking powder & salt until well blended. Add 2 Tbs melted
butter & mix well. Brush a little melted butter in a wellseasoned 6 to
8inch crepe pan over medium heat. When hot, add just enough batter to
cover pan bottom, rotating pan to spread batter evenly. When crepe is set
on bottom, flip it over & quickly cook other side. Remove from pan. Repeat
to cook remaining batter, a total of about 12 crepes. Stack as made, wrap
in foil & keep warm in 350degree oven. Prepare sauce: combine remaining
melted butter & 1/3 cup flour in saucepan & cook, stirring, until lightly
browned. Add broth & cream; cook, stirring until thick & smooth. Stir in
cheeses. When cheeses are melted, stir in sherry & a little nutmeg. Keep
warm. Thoroughly mix crab, bell pepper, celery & about One half cup sauce
just enough to make mixture hold together. To fill each crepe, spread a
ribbon of crab mixture down center & sprinkle with a little green jalapeno
chile. Fold to enclose. Place crepes on ovenproof individual plates or a
platter & drizzle with remaining sauce. Sprinkle with red jalapeno or
cherry pepper & bake, uncovered, in a 350degree oven about 10 minutes or
until bubbly. Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.