crab filled crepes

These are delightful on a cold night.


Crepe batter

1.5 cups milk, 1 cup flour, 2 eggs, 1 tablespoon cooking oil, 1/4 teaspoon salt


2 tablespoons butter
1.5 tablespoon minced onions
2 tablespoons flour
1 1/2 cups half-and-half
1 can lump crab meat and 1 can all white crab meat
1/4 cup sherry wine
2 tablespoons fresh flat leaf or Italian parsley chopped
1/2 cup grated Parmesan cheese ( buy fresh and grate yourself)
1/2 cup grated Gruyere cheese
1/4 cup slivered almonds
  • Prepare crepes. Mix ingredients and add oil to a small omelet or saute pan (non-stick is the best for this). Pour in a small amount of batter, maybe 2-3 tablespoons. Swirl around in the pan so it spreads out. Cook for  a couple minutes, check to see if it is golden brown. Flip and cook other side. Make 6-8.
  • Preheat oven to 350 degrees
  • Melt butter, add onions and saute until yellow.
  • Add flour and cook until bubbly, add half and half.
    cook until thick and smooth.
  • Add crab meat, parsley, half of both types of cheese and sherry to half of the sauce.
  • Spoon part of the crab meat mixture into each crepe.
  • (roll up each crepe) Place in buttered shallow casserole.
  • Cover with remaining sauce.
  • Sprinkle with remaining cheese and slivered almonds.
  • Bake for 30 minutes.

Serves 6-8.

A Jackie O Recipe