INGREDIENTS

INSTRUCTIONS

CREPES
CRAB FILLING
SWISS CHEESE SAUCE
Crepes:  Place eggs, milk and butter in blender; add flour and blend about
1 minute, until smooth. Refrigerate batter at least 2 hours and as long as
12 hours before making crepes. 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). To assemble
crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct
seasoning.  Place a large spoonful crab mixture on each crepe and roll;
place seam side down in two buttered large rectangular glass baking dishes.
Spoon remaining crab mixture over crepes; sprinkle with grated cheese and
dot with butter. Bake uncovered in preheated 400'F. oven 20 minutes, until
hot and bubbly.  This dish may be frozen or refrigerated before serving; if
chilled, remove from refrigerator 30 minutes before baking.
Crab Filling:  Melt butter in skillet; stir in green onions and crabmeat.
Mix lightly and cook a few minutes; add seasonings. Add vermouth and boil
rapidly until liquid is almost evaporated.  Scrape from skillet into bowl;
reserve.
Swiss Cheese Sauce:  Blend cornstarch and milk; reserve. Put vermouth in
same skillet that filling was cooked in; boil rapidly until vermouth is
reduced to 2 tablespoons. Remove from heat; stir in cornstarch and milk
mixture.  Return skillet to low heat and add cream slowly, along with salt
and pepper; cook several minutes until slightly thickened. Stir in cheese
and cook until melted and well-blended; correct seasoning.
NOTE: This recipe makes enough crepes to fill two baking dishes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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