Shrimp-Crab Crepes in Wine-Cheese Sauce

By BeachGirl on September 15, 2003

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    1. 4 large eggs
    2. 2 cups all-purpose flour
    3. 1/4 cup butter, melted
    4. 1 cup cold water ( may need a little more)
    5. 1 cup cold skim milk
    6. 1 teaspoon sea salt or 1 teaspoon salt
    7. 1 tablespoon Splenda granular


    1. 1/4 cup cornstarch
    2. 1 cup milk ( skim, whole or 2%)
    3. 1/3 cup dry vermouth
    4. 3 cups whipping cream
    5. 1/4 teaspoon Old Bay Seasoning
    6. 1/4 teaspoon ground black pepper
    7. 2 cups grated swiss cheese (8 ounces) or 2 cups alpine lace low-fat swiss cheese ( 8 ounces)


    1. 1/4 cup butter
    2. 2 cups chopped cooked shrimp ( about 1 pound in-shell raw)
    3. 2 cups lump crabmeat ( fresh or pasteurized)
    4. 2 -3 green onions with tops, minced
    5. 1/4 cup dry vermouth
    6. 1/4 teaspoon ground black pepper


    1. 2 -3 spring onions, thinly sliced
    2. 16 dashes ground nutmeg
    3. 16 sprigs parsley


  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.