From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 8 extra large or 10 large eggs

  • 1-1/2 cups milk

  • 1-1/2 cups water

  • 1/2 teaspoon salt

  • 6 Tablespoons vegetable oil

  • 2 cups plus 4 Tablespoons all-purpose flour

  • 6 Tablespoons butter or vegetable oil, divided


Crack eggs into a food processor, blender or electric mixer.  Beat well and add milk, water, salt, 6 Tablespoons oil, and flour; blend well.  Cover and chill batter for two hours.  Rub the inside of a
six-inch skillet or crepe pan with 1/2 teaspoon butter.  Warm pan over low heat for one minute. 

Remove from heat and wipe pan with paper towels.  Repeat the process with an additional 1/2 teaspoon butter.  The pan will now be seasoned and the crepes should not stick.  Stir the chilled batter
until smooth.  Add 1/4 teaspoon butter to pan over medium heat, tilting back and forth to coat bottom and sides evenly.  Pan is hot enough when drops of water splashed into it sizzle.  Pour 2 to 3 Tablespoons batter into pan; quickly rotate pan so that batter spreads over entire surface. 

Experience and the pan size will determine the exact amount of batter needed for each crepe.  As soon as bubbles cover the surface, loosen one edge of the crepe with a spatula.  If the underside is lightly browned, immediately flip the crepe and lightly brown the other side.  Slide crepe from pan onto a plate.  Crepe should be very thin but intact.  Prepare subsequent crepes in same manner, using 1/8 teaspoon butter until crepes no longer stick to pan.  Crepes can be stacked and kept warm on middle rack of oven until ready to fill.  They may also be covered, refrigerated, and reheated. 

To freeze, stack crepes with sheets of waxed paper between each, and wrap with freezer foil.


  • 1/2 cup butter

  • 1/2 cup chopped green onions

  • 1/2 cup mushrooms, sliced

  • 1 (3-ounce) package slivered almonds

  • 1 pound lump crab meat

  • 1-1/2 pounds shrimp, cooked and chopped

  • 1/2 cup cream sherry

  • Salt and white pepper, to taste

  • Garlic salt, to taste

  • Chopped parsley, to taste


  • 1/4 cup cornstarch

  • 2 cups half and half cream, divided

  • 1 cup cream sherry

  • 2 cups heavy cream

  • 3 cups grated Swiss cheese, divided

  • 2 Tablespoons butter


Prepare crepes and set aside.  To make seafood filling, briefly saute onions, mushrooms, almonds, and crab meat in butter.  Add remaining ingredients and heat thoroughly for two minutes.  Set aside while preparing sauce. 

Combine cornstarch and 1/4 cup half and half cream, blending well.  Boil sherry until reduced by half.  Add cornstarch mixture, remaining half and half cream, and heavy cream; cook, stirring constantly, until thickened.  Add 2 cups cheese and stir until melted.  Mix half of sauce with filling.  Spoon 2 Tablespoons mixture on each crepe and roll up.  Place seam side down in buttered baking dish.  Cover with remaining sauce, sprinkle with remaining cheese, and dot with butter.  Bake in preheated 400 degree oven for 20 minutes. 

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