Shrimp-crab Crepes In Wine-cheese Sauce

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 4 large eggs
• 2 cups all-purpose flour
• 1/4 cup butter, melted
• 1 cup cold water (may need a little more)
• 1 cup cold skim milk
• 1 teaspoon sea salt or 1 teaspoon salt
• 1 tablespoon splenda granular
• 1/4 cup cornstarch
• 1 cup milk (skim, whole or 2%)
• 1/3 cup dry vermouth
• 3 cups whipping cream
• 1/4 teaspoon old bay seasoning
• 1/4 teaspoon ground black pepper
• 2 cups grated swiss cheese (8 ounces) or 2 cups alpine lace low-fat swiss cheese (8 ounces)
• 1/4 cup butter
• 2 cups chopped cooked shrimp (about 1 pound in-shell raw)
• 2 cups lump crabmeat (fresh or pasteurized)
• 2 -3 green onions with tops, minced
• 1/4 cup dry vermouth
• 1/4 teaspoon ground black pepper
• 2 -3 spring onions, thinly sliced
• 16 dashes ground nutmeg
• 16 sprigs parsley

Recipe

• 1 *** crepes: (yield: about 18-24 crepes).
• 2 in large bowl, add flour, salt and splenda, stirring to mix.
• 3 add all remaining ingredients and stir to make a smooth, thin batter. if batter is too thick, add 1-2 tbs more water.
• 4 cover and refrigerate at least 1 hour or up to 2 days.
• 5 to makes crepes, heat frying pan to medium high (i use setting 8-1/2 on scale of 1-10) spray frying pan with non-stick cooking spray between making each crepe.
• 6 pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
• 7 crepe should be as thin as possible.
• 8 cook about 1 minute until bottom is lightly browned.
• 9 loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. do not brown the second side of crepe.
• 10 remove crepe from pan and place on waxed paper.
• 11 repeat process for each crepe, stacking them as they cool.
• 12 place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
• 13 remove from refrigerator 30 minutes before filling.
• 14 *** wine-cheese sauce: (yield- about 4 cups).
• 15 in small bowl, mix cornstarch with milk to form a slurry. set aside.
• 16 in skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
• 17 add whipping cream, old bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
• 18 while whisking sauce, immediately add the slurry; continue whisking over heat until mixture just comes to a boil.
• 19 boil 1 minute or until sauce thickens. reduce heat to simmer.
• 20 add all the cheese, stirring constantly until sauce is smooth and creamy. set aside while preparing crab-shrimp mixture.
• 21 *** filling:.
• 22 on medium-high heat, melt butter in skillet.
• 23 add onions and saute 2 minutes.
• 24 add shrimp and saute about 1 minute.
• 25 add vermouth and continue to cook until most of liquid has been absorbed. remove from heat and set aside.
• 26 add 2 to 2-1/2 cups wine-cheese sauce into shrimp mixture. stir to mix well.
• 27 add crabmeat to sauce and gently stir to mix.
• 28 *** to assemble: on lower 1/3 of each crepe, place 3-4 tbs filling down that third.
• 29 starting with the filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
• 30 evenly spoon remaining wine-cheese sauce over each crepe. sprinkle with a dash of ground nutmeg.
• 31 cover with foil and bake at 450°f about 20 minutes or until heated through.
• 32 place crepes on each plate and sprinkle with spring onion slices.
• 33 *** make-ahead directions: assemble crepes as directed and place in casserole (not touching) as directed.
• 34 gently pat layer of plastic wrap over crepes. cover with foil and refrigerate up to 2 days.
• 35 when ready to bake, remove plastic wrap and re-cover with foil. let stand at room temperature for 30 minutes.
• 36 bake at 450°f 20-30 minutes or until heated through.
• 37 while crepes are heating, place chilled wine-cheese sauce in double boiler and slowly heat sauce, stirring frequently.
• 38 *** to serve as a casserole: when ready to serve, remove casserole from oven.
• 39 evenly pour a little hot wine-cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. serve immediately.
• 40 *** to serve individually- for best presentation: place 2 crepes on each plate, top with hot wine-cheese sauce, a light sprinkle of nutmeg and a few spring onion slices. serve immediately.
• 41 *** note: by adding the hot wine-cheese sauce after baking the crepes, the crepes retain their shape better for a more elegant presentation.