Crab and Cheese Crepes

Serves: 4
Total Calories: 356


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
3 tablespoons butter
3 tablespoons flour
1/8 teaspoon ground nutmeg
1 package (8-ounce) soft-style cream cheese
2 cans , (7-ounce) crab meat, , , drained, flaked & cartledge


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.

Nutritional Facts:

Serves: 4
Total Calories: 356
Calories from Fat: 171

This Crab and Cheese Crepes recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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