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1
Crepes: Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth.
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2
Refrigerate batter at least 2 hours and as long as 12 hours before making crepes.
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3
To cook crepes, pour 3 tablespoons batter into greased, heated crepe pan or small skillet; cook until done on one side (it is not necessary to cook crepes on both sides).
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4
To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning.
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5
Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes.
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6
Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter.
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7
Bake uncovered in preheated 400F (200C).
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8
oven 20 minutes, until hot and bubbly.
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This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking.
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10
Crab Filling: Melt butter in skillet; stir in green onions and crabmeat.
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11
Mix lightly and cook a few minutes; add seasonings.
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12
Add vermouth and boil rapidly until liquid is almost evaporated.
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13
Scrape from skillet into bowl; reserve.
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14
Swiss Cheese Sauce: Blend cornstarch and milk; reserve.
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15
Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons.
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16
Remove from heat; stir in cornstarch and milk mixture.
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17
Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened.
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18
Stir in cheese and cook until melted and well-blended; correct seasoning.
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19
Note: This recipe makes enough crepes to fill two baking dishes.
