1/2 cup butter or margarine, divided
2 cups chopped cooked shrimp (about 1 pound)
1 cup (8 ounces) fresh crabmeat
2 green onions, minced
1/4 cup dry vermouth (or clam juice)
1/8 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon butter or margarine, melted
Wine-Cheese Sauce (recipe follows)
Crepes (recipe follows)
2 cups (8 ounces) shredded Swiss cheese
Garnish: sliced green onions
Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp, crabmeat, and green onions, and sauté for 1 minute. Stir in vermouth, salt, and pepper. Bring mixture to a boil, and cook 7 minutes or until most of liquid is absorbed. Remove mixture from heat, and set aside.
Drizzle 1/2 tablespoon melted butter into a 13- x 9-inch baking dish.Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 tablespoons shrimp mixture down center of each crepe.
Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese Sauce over Crêpes. 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° for 20 minutes or until thoroughly heated. Garnish, if desired. To make ahead, prepare crepes as directed and freeze up to one month. Casserole may be prepared one day ahead; cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed. Makes 12 servings
Crepes
4 large eggs
2 cups all-purpose flour
1/4 cup butter or margarine, melted
1 cup cold water
1 cup cold milk
1/2 teaspoon salt
Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.
Place a lightly greased 8-inch nonstick 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 crêpe can be shaken loose from skillet. Turn crêpe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crêpes between sheets of wax paper.
Wine-Cheese Sauce
1/4 cup cornstarch
1/4 cup milk
1/3 cup dry vermouth (or clam juice)
3 cups whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded 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.
Contributed by - JC
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