Yield: Makes 24 crepes.
- 1 pound cooked, flaked crabmeat
- 3 cans condensed cream of shrimp soup
- 4 tablespoons butter or margarine
- 1/2 pound fresh mushrooms, sliced
- 4 tablespoons dry sherry
- 4 tablespoons brandy
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 tablespoon lemon juice
- 4 tablespoons light cream
- 24 Crepes (see below)
Instructions:Combine the crabmeat and soup. Cook the mushrooms in butter or margarine over medium heat until tender. Add to the soup mixture. Add all the remaining ingredients except the light cream.
Using half of the mixture, fill 24 crepes (see below), roll, and place in a baking dish. Stir the cream into the second half of the mixture and pour around the crepes. Bake in a 300 degree oven for 35 minutes.
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 3 eggs
- 1-1/3 cups milk
- 2/3 cup water
- 3 tablespoons butter or margarine
Instructions:Sift the flour with the salt and baking powder. Beat the eggs, and add to the milk and water. Make a well in the dry ingredients and pour in the liquid. Combine quickly. Do not overmix.
Heat 1 tablespoon butter or margarine in a 5-inch skillet. Add the remaining butter or margarine as needed while cooking the crepes. Pour in a small quantity of batter, enough to spread thinly over the bottom or the skillet. Cook over moderate heat until the pancake is brown underneath, then turn and brown the other side lightly. The crepes may be stacked with foil between each one until ready to be stuffed.