Chic crab crepes
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Chic crab crepes
  Crab    Crepes    Seafood  
Last updated 6/12/2012 1:13:24 AM. Recipe ID 41827. Report a problem with this recipe.
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      Title: Chic crab crepes
 Categories: Seafood
      Yield: 4 Servings
      2    Eggs
      2 c  Milk
  1 1/2 c  All-purpose flour
      1 ts Baking powder
      1 ds Salt
    1/2 c  Unsalted butter; melted
    1/3 c  Unsalted flour
      1 c  Double-strength chicken
      1 c  Light cream
    1/2 c  Finely slivered Swiss cheese
      2 tb Grated Parmesan cheese
      2 tb Grated Romano cheese
      2 tb Dry sherry
           Freshly grated nutmeg
    1/2 lb Crab meat; drained, all
           -bits of shell removed
    1/2 c  Finely diced green bell
    1/2 c  Finely diced celery
      1    Fresh or pickled Jalapeno
           -chile; finely diced
      1    Fresh or pickled red
           -Jalapeno chile or pickled
           -red Cherry pepper; finely
  In a bowl, beat eggs with whisk or mixer until fluffy; beat in milk,
  1-1/2 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 & 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 1/2 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 , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 41827 (Apr 03, 2005)

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