Crab Crepes

CHEF WENDY CRUSE'S CRAB CREPES

CREPES:
3/4 CUP COLD MILK
3/4 CUP COLD WATER
3 EGGS
1 TABLESPOON GRANULATED SUGAR
1 1/3 CUPS ALL-PURPOSE FLOUR
5 TABLESPOONS MELTED BUTTER
3 TABLESPOONS COOKING OIL

BLEND ALL INGREDIENTS EXCEPT COOKING OIL FOR ONE MINUTE ON HIGH. REFRIGERATE BATTER FOR TWO HOURS. BRUSH THE SKILLET WITH OIL AND PLACE OVER MEDIUM-HIGH HEAT. WHEN THE PAN BEGINS TO SMOKE, REMOVE FROM HEAT AND POUR 1/4 CUP OF BATTER IN THE MIDDLE OF THE PAN AND QUICKLY TILT IT IN ALL DIRECTIONS TO EVENLY DISTRIBUTE THE BATTER. RETURN THE PAN TO THE HEAT AND WHEN IT BROWNS SLIGHTLY ON THE UNDERSIDE, TURN THE CREPE OVER WITH A SPATULA AND BROWN THE OTHER SIDE. REMOVE FROM PAN AND REPEAT WITH REMAINING BATTER.



FILLING:
1 TABLESPOON BUTTER
1/2 CUP CHOPPED BROCCOLLI
2 TABLESPOONS GREEN ONION
1/2 CUP CHAMPAGNE

SAUTE BROCCOLLI, GREEN ONION, AND GRAB in the BUTTER. ADD SALT & PEPPER. STUFF IN THE CREPES (SPREAD EVENLY ALONG THE MIDDLE AND ROLL IT UP).


SAUCE:
1/4 CUP CHOPPED TOMATOES
1/2 CUP CHAMPAGNE

SAUTE THE TOMATOES. DEGLAZE WITH CHAMPANGE AND SPOON OVER CREPES.