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Crepes Filled With Crabmeat - Crepes Plan

Crepes Filled With Crabmeat - Crepes Plan comes together with Butter, Flour, Milk, Vegetable Stock Salt Paprika, and Shallot. Serves 12. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 3 tbsp
• 6
• 1/2 lb
• 2
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Melt 2 T butter.

2. 2

   Remove from heat and stir in flour.

3. 3

   Return to low heat and sti r in carefully the milk, and vegetable stock.

4. 4

   Return to low heat and cook, stir ring until smooth and thickened.

5. 5

   Season with salt and paprika.

6. 6

   Melt 3 T butter; add shallots and saute.

7. 7

   Add crabmeat and stir gently.

8. 8

   Take fro m heat and add to sauce with egg yolks, Madeira and chives.

9. 9

   Cool combined mixtures.

10. 10

    Spread mixture on crepes and roll up, jelly-roll fashio n.

11. 11

    If they are to be used as hors d'oeuvres, cut them into thirds.

12. 12

    Freeze.

13. 13

    When ready to serve, defrost and heat in top of double boiler.

14. 14

    Serve from chafing d ish.