-
1
Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender.
-
2
Cover and blend for 2 minutes.
-
3
Chill batter in refrigerator for two hours.
-
4
Heat an oiled, non-stick skillet over medium heat.
-
5
Pour in enough of the chilled batter to cover half of the skillet.
-
6
Tip and rotate the skillet until the batter covers the entire area.
-
7
Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet.
-
8
Turn the crepe over, and continue cooking until lightly golden on the other side.
-
9
Place the crepe onto a plate, and cover with a kitchen towel to keep moist.
-
10
Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
-
11
Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes.
-
12
Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine.
-
13
Mix in crab.
-
14
Melt 4 tablespoons butter in a saucepan over medium-high heat.
-
15
Whisk in flour.
-
16
Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute.
-
17
Remove from heat.
-
18
Beat heavy cream and egg yolks together in a small bowl.
-
19
Gradually add egg mixture to butter-flour mixture, stirring constantly.
-
20
Fold in grated cheese to form a thick sauce.
-
21
Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
-
22
Lay out one crepe on a flat surface.
-
23
Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling.
-
24
Repeat with remaining crepes.
-
25
Top each with reserved cheese sauce and serve.
