Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

BHG Holiday Appetizers 94
Carolyn Shaw 6-95
1 1/2 c Milk
1 c Flour
2 Eggs
1 tb Cooking oil
1/4 c Chopped green onion
1 ts Snipped fresh dill
1 cn (6 1/2oz) crabmeat, rinsed
And drained
2 tb Mayonnaise or salad
Dressing
1 ts Dijon style mustard
1 c Shredded Havarti cheese
16 Thin strips green onion top
Or chives
Fresh herbs, optional
Edible flowers, optional
Red pepper strips, optional

Combine milk, flour, eggs, oil and 1/4 teaspoon salt in a medium
mixing bowl. Beat with a rotary beater until mixed. Stir in green
onion and dill. Lightly grease 6" skillet or crepe pan and heat over
medium heat till a drop of water sizzles. Remove from heat. Pour 2
tablespoons batter into dkillet, lifting nad tilting to cover bottom.
return to heat. When crepe is lightly browned on bottom, 1-2 mintues,
invert pan over waxed paper and remove crepe. Repeat with remaining
batter to make 16 crepes. Grease skilet occasionally and stir batter
often to distribute green onion and dill. Cool crepes.

Combine crabmeat, mayonnaise and mustard in small bowl. Filling one
crepe at a time, spread a rounded teaspoon crab over half the
unbrowned sides. Sprinkle with about 1 tablespoon of the cheese. Fold
in half over filling. Pleat folded edge with 1" folds, forming a fan.
Press folds together at bottom edge; spread folds apart at rounded
edge. Tie a green onion or chive about 1" from the bottom. Place in a
lightly greased 15x10x1" pan. Repeat with remaining crepes, crab and
cheese. Cover pan with foil. Chill, if desired, up to 24 hours.

Bake in a 375F. oven 10 minutes (15 if chilled) or till heated
through. Serve 2 crepes on a small plate garnished with fresh herbs,
edible flowers and red pepper strips, if desired.
Submitted By CAROLYN SHAW On 08-13-95

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