| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Crab, Shrimp, Val’s |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
BUTTER |
| 2 |
|
GREEN ONION, CHOPPED |
| 1/4 |
c |
WHITE WINE |
| 1 |
|
TIN CRAB MEAT |
| 8 |
oz |
Small shrimp |
| 1/3 |
c |
FRESH DILL, MINCED |
|
|
SALT AND PEPPER |
| 2 |
tb |
BUTTER |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
LIGHT CREAM OR MILK |
| 1/2 |
c |
SWISS CHEESE |
|
|
SALT AND PEPPER TO TASTE |
|
|
12 TO 16 CREPES |
| 1/4 |
c |
SWISS CHEESE FOR TOPPING |
INSTRUCTIONS
FILLING
SAUCE
TO MAKE FILLING; COMBINE BUTTER AND ONIONS IN 4 CU. GLASS. M.W. ON HIGH FOR
2 MIN. UNTIL SOFT. ADD WINE AND M.W. ON HIGH UNTIL LIQUID REDUCED BY HALF,
3-4 MIN. STIR IN REMAINING FILLING INGR. AND SET ASIDE. TO MAKE SAUCE; MELT
BUTTER IN MED. SAFE BOWL. STIR IN FLOUR AND SLOWLY WISK IN CREAM OR MILK.
M.W. ON MED. STIRRING OCCASIONALLY, UNTIL SAUCE HAS THICKENED, 4-6 MINUTES,
ADD CHEESE AND SEASONINGS AND STIR UNTIL CHEESE MELTS. STIR HALF THE SAUCE
INTO FILLING MIXTURE. TASTE AND ADJUST SEASONING TO TASTE. FILL CREPES WITH
FILLINT AND LAY SEAM SIDE DOWN IN LIGHTLY BUTTERED CASSEROLE. SPOON
REMAINING SAUCE OVER ROLLED CREPES AND SPRINKLE WITH PAPRIKA. M.W. ON HIGH
6-8 MIN. UNTIL BUBBLY. SPRINKLE WITH REMAINING CHEESE AND BROIL TO BROWN.
Posted to MM-Recipes Digest V4 #305 by valerie@nbnet.nb.ca (valerie) on Nov
25, 1997
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