Chic crab crepes

Yield: 4 Servings

Measure Ingredient
2 Eggs
2 cups Milk
1½ cup All-purpose flour
1 teaspoon Baking powder
1 dash Salt
½ cup Unsalted butter; melted
⅓ cup Unsalted flour
1 cup Double-strength chicken broth
1 cup Light cream
½ cup Finely slivered Swiss cheese
2 tablespoons Grated Parmesan cheese
2 tablespoons Grated Romano cheese
2 tablespoons Dry sherry
Freshly grated nutmeg
½ pounds Crab meat; drained, all bits of shell removed
½ cup Finely diced green bell pepper
½ cup Finely diced celery
1 Fresh or pickled Jalapeno chile; finely diced
1 Fresh or pickled red Jalapeno chile or pickled red Cherry pepper; finely diced

In a bowl, beat eggs with whisk or mixer until fluffy; beat in milk, 1-½ cups flour, baking powder & salt until well blended. Add 2 Tbs melted butter & mix well. Brush a little melted butter in a well-seasoned 6- to 8-inch 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 350-degree oven. Prepare sauce: combine remaining melted butter & ⅓ 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 ½ 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 350-degree oven about 10 minutes or until bubbly. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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