Shellfish Crepes In Wine Cheese Sauce

Ingredients:

1/2 cup butter, divided

2 cups chopped cooked shrimp (about 1lb)

1 cup 8oz crab meat

2 green onions minced

1/4 cup dry vermouth

1/1/8 tsp salt

1/4 tsp pepper

1/2 tbsp butter melted

Wine cheese sauce

Crepes

2 cups (8 oz) shredded Swiss cheese 

Garnish: Green onions

Melt 1/4 cup butter in a large skillet. Add shrimp, crabmeat and green onions, and saute for one minute. Stir in vermouth, salt and pepper. Bring mixture to a boil and cook for 7 minutes until most mixture is absorbed. Remove mixture from the heat, and set aside. 

Drizzle 1/2 Tbsp melted butter into a 13 x 9 inch baking dish.

Stir 2 cups wine-cheese sauce into shrimp mixture down center of each crepe.

Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups wine chess sauce over crepes. Sprinkle with Swiss cheese and dot with remaining 1/4 cup butter. Cover and chill for 3 hours. Let stand at room temperature 30 minutes. 

Bake at 450 degrees for 20 minutes or until thoroughly heated. Garnish, if desired. 

Yield: 12 Servings

Prep: 1 hr., Chill: 3 hrs., Stand 30 minutes

Bake: 20 minutes

Wine Cheese Sauce:

1/4 cup cornstrartch 

1/4 cup milk

1/3 up dry vermouth

3 cups whipping cream

1/4 tsp pepper

2 cups  (8 oz) Swiss cheese

Whisk together cornstarch and milk in a small bowl. 

Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 tablespoon. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt and pepper; cook over medium high heat, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth. 

Yield: 4 cups

Prep: 10 minutes., Cook: 10 minutes.

Crepes:

4 large eggs

2 cups all purpose flour 

1/4 cup butter

1 cup cold water

1 cup cold milk

1/2 teaspoon salt

Process all ingredients in a blender until smooth, stopping to scrape down sides. Cover and chill for 1 hour.

Place a lightly greased 8 inch non stick skillet over medium heat until skillet is hot.

Pour 3 Tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.

Cook 1 minute or until crepe can be shaken loose from skillet. Turn crepe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crepes between sheets of wax paper. 

Yield: 2 dozen

Prep: 8 minutes. Chill: 1 hour., Cook 30 minutes