Crab Mushroom Crepes Recipes

Steps:

• Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
• Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
• Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
• Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
• Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
• Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

Steps:

• 1. Saute crab and mushrooms in melted butter about 2 minutes, add parsley and seasonings and remove from heat. 2. Place 1 slice of ham on crepe. 3. Top each crepe with crabmeat mixture, about 1/4 cup. You may need to adjust to make sure you have filling for 8-10 crepes. 4. Roll up and place seam side down in a lightly greased 13 x 9 inch baking dish. 5. Spoon the Wine Sauce (recipe below) over the crepes and bake at 350 degrees for 15-20 minutes. 6. Garnish with parsley if desired. Wine Sauce: 1. Melt butter in skillet over low heat. Add flour, stirring until smooth. 2. Gradually add milk and sherry cook over medium heat, stirring constantly, until thickened. 3. Pour over crepes and bake as instructed. Basic Crepes: 1. Combine flour, salt and milk mix well. Add the eggs and butter beat until smooth. 2. Refrigerate batter at least 2 hours. (This allows flour particles to swell and soften so the crepes will be light in texture.) 3. Brush bottom of a 6 or 8 inch crepe pan or heavy skillet with oil place the pan over medium heat until just hot, not smoking. 4. Pour 2 to 3 tablespoons batter into pan quickly tilt pan in all directions so batter covers pan in a thin film. Cook about 1 minute or until lightly browned. Lift edges of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook about 30 seconds on other side. (This side is rarely more than spotty brown and is the side on which the filling is placed.) 5. Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used. Tip: A special crepe pan is not necessary. A 6 or 8 inch skillet with low, sloping sides works nicely. Brush the pan with oil periodically to prevent crepes from sticking. Skillets with nonstick surfaces usually don't need to be greased. When you're making crepes, make plenty because they keep well. After the crepes cool, stack them between waxed paper and sandwich the stack between two paper plates. Wrap the entire package - plates and all - in aluminum foil, or slip it into a freezer bag. In the refrigerator, crepes can be stored for 2 to 3 days in the freezer - up to 4 months.

Steps:

• Make crepes---------.
• Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
• Cover batter and set aside for 30 minutes.
• Heat cooking oil in pan.
• Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
• Turn and cook other side.
• Repeat with remaining batter.
• Place crepes between pieces of waxed paper to keep from sticking together.
• Set aside.
• Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
• For Mornay sauce-----------.
• In a small saucepan, melt butter and blend in Flour.
• Stir in milk.
• Cook, stirring constantly, until sauce thickens.
• Add cheese and blend well.
• Add egg yolk mixture and blend well.
• Season with salt and pepper and remove from heat.
• For Crepe mixture----------.
• Butter a large shallow baking dish.
• In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
• Stir in seafood.
• Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
• Stir together until heated through.
• Spoon 2 tablespoons of mixture into middle of crepe and roll up.
• Place seam side down in buttered baking dish.
• Repeat with remaining crepes.
• Top with remaining sauce and Parmesan cheese.
• Bake for 15 minutes until sauce is warm and bubbly.