CREPES
3    Egg; beaten
1 1/2 c  Milk
2 tb Butter or margarine,melted
1 c  Flour
1/2 ts Salt
1 c  Swiss cheese; grated

–CRAB FILLING–
1/2 c Butter or margarine
1/2 c Scallion; minced
2 lb Crabmeat, lump
Salt; to taste
White pepper; to taste
1 pn Garlic powder (opt)
1/2 c Dry vermouth

-SWISS CHEESE SAUCE –
2/3 c Dry vermouth
1/4 c Cornstarch
1/4 c Milk
4 c Heavy cream
Salt; to taste
White pepper; to taste
1 1/2 c Swiss cheese; grated

Crepes: Place eggs, milk and butter in blender; add flour and blend about
1 minute, until smooth. Refrigerate batter at least 2 hours and as long as
12 hours before making crepes. To cook crepes, pour 3 tablespoons batter
into greased, heated crepe pan or small skillet; cook until done on one
side (it is not necessary to cook crepes on both sides). To assemble
crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct
seasoning. Place a large spoonful crab mixture on each crepe and roll;
place seam side down in two buttered large rectangular glass baking dishes.
Spoon remaining crab mixture over crepes; sprinkle with grated cheese and
dot with butter. Bake uncovered in preheated 400F. oven 20 minutes, until
hot and bubbly. This dish may be frozen or refrigerated before serving; if
chilled, remove from refrigerator 30 minutes before baking.

Crab Filling: Melt butter in skillet; stir in green onions and crabmeat.
Mix lightly and cook a few minutes; add seasonings. Add vermouth and boil
rapidly until liquid is almost evaporated. Scrape from skillet into bowl;
reserve.

Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth in
same skillet that filling was cooked in; boil rapidly until vermouth is
reduced to 2 tablespoons. Remove from heat; stir in cornstarch and milk
mixture. Return skillet to low heat and add cream slowly, along with salt
and pepper; cook several minutes until slightly thickened. Stir in cheese
and cook until melted and well-blended; correct seasoning.

NOTE: This recipe makes enough crepes to fill two baking dishes.