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Make Crepes:
1. In a mixing bowl, add the eggs, milk and butter.
2. Add the flour on mix on high until smooth which takes about 1 minutes.
3. Refrigerate the batter for a minimum of 2 hours.
4. To cook the crepes, pour 3 tablespoons of batter into a pan greased with butter.
5. Cook until the top appears to be dry.
6. Flip and cook the other side.
7. Transfer to a plate with a lining of wax paper between each crepe.
For Filling:
1. In a small skillet, melt the butter.
2. Stir in the green onions and crabmeat.
3. Gently mix and cook for a few minutes.
4. Adjust the seasonings to taste.
5. Add the vermouth and bring the mixture to a rapid boil.
6. Cook until the liquid is almost evaporated.
7. Transfer the crabmeat into a bowl and reserve.
For Sauce:
1. In a small bowl, blend together the cornstarch and milk.
2. Set aside.
3. Pour the vermouth into the same skillet that the filling was cooked in.
4. Boil the vermouth rapidly until it has become reduced to 2 tablespoons.
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