| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Meats |
Swiss |
Seafood |
4 |
Servings |
INGREDIENTS
| 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 broth |
| 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 pepper |
| 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 diced |
INSTRUCTIONS
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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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