Crab and Cheese Crepes: The Best Crab and Cheese Crepes Recipe from Cook'n

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	Crab and Cheese Crepes

Serves: 4

Print this Recipe

   Crepes:
   1 1/2 cups milk
   1 cup flour
   3 eggs
   1 teaspoon butter, melted
   1/4 teaspoon salt
   1 package (9-ounce) frozen artichoke hearts
   1/2 teaspoon salt
   Dash of pepper
   1/2 cup Swiss cheese, , shredded
   Sauce:
   3 tablespoons butter
   3 tablespoons flour
   1/8 teaspoon ground nutmeg
   Filling:
   1 package (8-ounce) soft-style cream cheese
   2 cans (7-ounce) crabmeat, , drained, flaked & cartledge

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For Crepes:
1. In a mixing bowl, combine the milk, flour, eggs, melted butter and salt. Beat until combined.
2. Heat a lightly greased 5-inch skillet. Remove from heat.
3. Spoon in 2 tablespoons batter, lift and tilt skillet to spread batter.
4. Return to heat and brown on one side only. Invert pan over paper toweling, remove crepe. Repeat to make 18 crepes, greasing skillet occasionally.
5. Set crepes aside. Cook artichokes according to package directions; drain.

For Sauce:
1. In a skillet, melt the 3 tablespoons butter; stir in 3 tablespoons flour, nutmeg, salt and pepper. Add the cream all at once.
2. Cook and stir for 1 minute more. Stir in the wine. Add Swiss cheese, stirring until melted.

To Fill Crepes:
1. Spread 1 scant tablespoon of cream cheese over the unbrowned side of each crepe. Sprinkle each with 1 tablespoon of the crab. Fold into quarters. Arrange 3 folded crepes
in each of 6 individual baking dishes.
2. Pour the sauce over crepes. Arrange artichokes around crepes. Bake in a 350 degree oven for 10 to 15 minutes or until heated through.

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