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Ингредиенты
- 3 x Egg, beaten
- 1 1/2 c. Lowfat milk
- 2 Tbsp. Butter or possibly margarine,melted
- 1 c. Flour
- 1/2 tsp Salt
- 1 c. Swiss cheese, grated
- 1/2 c. Butter or possibly margarine
- 1/2 c. Scallion, chopped
- 2 lb Crabmeat, lump Salt, to taste White pepper, to taste
- 1 pch Garlic pwdr (opt)
- 1/2 c. Dry vermouth
- 2/3 c. Dry vermouth
- 1/4 c. Cornstarch
- 1/4 c. Lowfat milk
- 4 c. Heavy cream Salt, to taste White pepper, to taste
- 1 1/2 c. Swiss cheese, grated
Инструкции
- Crepes: Place Large eggs, lowfat milk and butter in blender; add in flour and blend about 1 minute, till smooth. Chill batter at least 2 hrs and as long as 12 hrs before making crepes. To cook crepes, pour 3 Tbsp. batter into greased, heated crepe pan or possibly small skillet; cook till done on one side (it is not necessary to cook crepes on both sides). To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab mix on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes.
- Spoon remaining crab mix over crepes; sprinkle with grated cheese and dot with butter. Bake uncovered in preheated 400'F. oven 20 min, till warm and bubbly. This dish may be frzn or possibly refrigerated before serving; if chilled, remove from refrigerator 30 min before baking.
- Crab Filling: Heat butter in skillet; stir in green onions and crabmeat.
- Mix lightly and cook a few min; add in seasonings. Add in vermouth and boil rapidly till liquid is almost evaporated. Scrape from skillet into bowl; reserve.
- Swiss Cheese Sauce: Blend cornstarch and lowfat milk; reserve. Put vermouth in same skillet which filling was cooked in; boil rapidly till vermouth is reduced to 2 Tbsp.. Remove from heat; stir in cornstarch and lowfat milk mix. Return skillet to low heat and add in cream slowly, along with salt and pepper; cook several min till slightly thickened. Stir in cheese and cook till melted and well-blended; correct seasoning.
- NOTE:This recipe makes sufficient crepes to fill two baking dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 12 servings | |
| Calories 387 | |
| Calories from Fat 174 | 45% |
| Total Fat 19.8g | 25% |
| Saturated Fat 11.75g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 642mg | 27% |
| Potassium 414mg | 12% |
| Total Carbs 23.42g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.46g | 2% |
| Protein 27.5g | 44% |
