Chic Crab Crepes

Directions

1. In a bowl, beat Large eggs with whisk or possibly mixer till fluffy; beat in lowfat milk, 1-1/2 c. flour, baking pwdr & salt till well blended. Add in 2 Tbs melted butter & mix well. Brush a little melted butter in a well-seasoned 6- to 8-inch crepe pan over medium heat. When warm, add in just sufficient batter to cover pan bottom, rotating pan to spread batter proportionately. When crepe is set on bottom, flip it over & quickly cook other side. Remove from pan. Repeat to cook remaining batter, a total of about 12 crepes. Stack as made, wrap in foil & keep hot in 350-degree oven. Prepare sauce: combine remaining melted butter & 1/3 c. flour in saucepan & cook, stirring, till lightly browned. Add in broth & cream; cook, stirring till thick & smooth. Stir in cheeses. When cheeses are melted, stir in sherry & a little nutmeg. Keep hot. Thoroughly mix crab, bell pepper, celery & about 1/2 c. sauce - just sufficient to make mix hold together. To fill each crepe, spread a ribbon of crab mix down center & sprinkle with a little green jalapeno chile. Fold to enclose. Place crepes on ovenproof individual plates or possibly a platter & drizzle with remaining sauce. Sprinkle with red jalapeno or possibly cherry pepper & bake, uncovered, in a 350-degree oven about 10 min or possibly till bubbly.
2. Makes 4 servings.