| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Eggs | Seafood | 6 | Servings | |
INGREDIENTS
| 10 | oz | Condensed cream of mushroom soup |
| 10 | oz | Condensed cream of chicken soup |
| 1 | lb | Crabmeat |
| 12 | Crepes, see below | |
| Paprika, sprinkle (optional) | ||
| 2 | Eggs | |
| 1 1/4 | c | Milk |
| 1 | c | All-purpose flour |
| 2 | tb | Cooking oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
CREPES Stir both soups together in bowl. Add crabmeat. Mix together. Using about 2/3 of mixture, divide among crepes. Roll. Place seam side down in pan large enough to hold in single layer. Spoon remaining sauce over top. Sprinkle with paprika. Bake uncovered in 325°F oven for 25 to 30 minutes until hot. Serves 6 (CREPES): In small mixing bowl beat all ingredients together until batter is smooth. Let stand for 1 hour. Lightly grease 7 inch crepe or frying pan. Heat over quite high heat. Put 2 to 3 tablespoons batter into pan swirling and tipping pan to spread. If batter is too thick add a bit more milk. When browned, turn to brown other side. If crepes are made by dipping crepe pan into batter only 1 side is browned. Makes about 18 Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming Main Courses Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999
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