Delightful on a cold night! Serve with broccoli and peaches.
Ingredients:
Crepe batter
1.5 cups milk, 1 cup flour, 2 eggs, 1 tablespoon cooking oil, 1/4 teaspoon salt
Filling:
2 tablespoons butter
1.5 tablespoon minced onions
2 tablespoons flour
1 1/2 cups half-and-half
1 can lump crab meat and 1 can all white crab meat
1/4 cup sherry wine
2 tablespoons fresh flat leaf or Italian parsley chopped
1/2 cup grated Parmesan cheese ( buy fresh and grate yourself)
1/2 cup grated Gruyere cheese
1/4 cup slivered almonds
Prepare crepes. Mix ingredients and add oil to a small omelet or saute pan (non-stick is the best for this). Pour in a small amount of batter, maybe 2-3 tablespoons. Swirl around in the pan so it spreads out. Cook for a couple minutes, check to see if it is golden brown. Flip and cook other side. Make 6-8.
Preheat oven to 350 degrees
Melt butter, add onions and saute until yellow.
Add flour and cook until bubbly, add half and half.
cook until thick and smooth.
Add crab meat, parsley, half of both types of cheese and sherry to half of the sauce.
Spoon part of the crab meat mixture into each crepe.
(roll up each crepe) Place in buttered shallow casserole.
Cover with remaining sauce.
Sprinkle with remaining cheese and slivered almonds.
Bake for 30 minutes.
Serves 6-8.
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