Crab Crepes Mornay Recipe
Ingredients
7 1/2 oz. crab (may use canned, but fresh is better)
4 oz. cream cheese
2 T. sour cream
Mornay Sauce:
2 T. flour
2 T. butter
1 c. milk
1/2 tsp. Salt
1/8 tsp. garlic salt
2 T. sherry (opt.)
12 entree crepes, depending on size
Dash white pepper
1 T. freshly grated Parmesan cheese
1/4 tsp. dry mustard
Directions
Filling: Soften cream cheese in microwave 40 seconds.
Add crab, sour cream, garlic salt and sherry and stir until blended.
Mornay Sauce: Melt butter and stir in flour until well blended.
Add milk, salt and pepper, Swiss cheese, Parmesan and mustard until all is smoothly blended.
Assembly: Fill crepes and roll.
Put small amount of sauce on bottom of dish and put crepes, fold side down, and bake at 375° for 12 minutes.
Spoon heated (do not let sauce boil) Mornay Sauce over each crepe and serve.
Add parsley.
For special occasions, add a few shrimp (fresh cooked) to sauce to add a special flavor.
Add crab, sour cream, garlic salt and sherry and stir until blended.
Mornay Sauce: Melt butter and stir in flour until well blended.
Add milk, salt and pepper, Swiss cheese, Parmesan and mustard until all is smoothly blended.
Assembly: Fill crepes and roll.
Put small amount of sauce on bottom of dish and put crepes, fold side down, and bake at 375° for 12 minutes.
Spoon heated (do not let sauce boil) Mornay Sauce over each crepe and serve.
Add parsley.
For special occasions, add a few shrimp (fresh cooked) to sauce to add a special flavor.
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