( may need a little more)
cold skim milk
1 teaspoon sea salt or 1 teaspoon
( skim, whole or 2%)
Old Bay Seasoning
ground black pepper
2 cups grated swiss cheese (8 ounces) or 2 cups
alpine lace low-fat swiss cheese
( 8 ounces)
chopped cooked shrimp
( about 1 pound in-shell raw)
( fresh or pasteurized)
green onions with tops, minced
ground black pepper
spring onions, thinly sliced
- *** CREPES: (Yield: about 18-24 crepes).
- In large bowl, add flour, salt and Splenda, stirring to mix.
- Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
- Cover and refrigerate at least 1 hour or up to 2 days.
- 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.
- 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.
- Crepe should be as thin as possible.
- Cook about 1 minute until bottom is lightly browned.
- Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
- Remove crepe from pan and place on waxed paper.
- Repeat process for each crepe, stacking them as they cool.
- Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
- Remove from refrigerator 30 minutes before filling.
- *** WINE-CHEESE SAUCE: (Yield- about 4 cups).
- In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
- In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
- Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
- While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
- Boil 1 minute or until sauce thickens. Reduce heat to simmer.
- Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
- *** FILLING:.
- On medium-high heat, melt butter in skillet.
- Add onions and saute 2 minutes.
- Add shrimp and saute about 1 minute.
- Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
- Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
- Add crabmeat to sauce and gently stir to mix.
- *** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
- 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.
- Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
- Cover with foil and bake at 450°F about 20 minutes or until heated through.
- Place crepes on each plate and sprinkle with Spring Onion slices.
- *** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
- Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
- When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
- Bake at 450°F 20-30 minutes or until heated through.
- While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
- *** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
- Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
- *** 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.
- *** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.