This Recipe Came From my Aunt Maggie's Collection. i Obtained This Recipe When i Inherited The Family Collection in 1980. i Have Made This Recipe on Several Occasions And it is Very Good.
- 3 eggs separated
- ¾ cup all-purpose flour
- 1 cup milk
- 2 tablespoon cooking oil
- 1 teaspoon sugar
- ⅛ teaspoon salt
- 2 tomatoes seeded peeled and diced
- 1 large white onion diced
- 2 poblano peppers seeded and diced
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ cup dry white wine
- ½ cup sour cream
- ½ pound crab meat
- ½ pound cooked shrimp diced
- ½ cup Monterey jack cheese grated
- ½ cup mild cheddar cheese grated
- Beat egg whites until stiff peaks form then set aside.
- In bowl combine flour, egg yolks, milk, oil, sugar and salt then beat with rotary beater until blended.
- Fold in egg whites.
- Heat a lightly greased 6-inch skillet.
- Remove from heat.
- Spoon in 2 tablespoons batter then lift and tilt skillet to spread batter.
- Return to heat then brown on one side only.
- Invert over paper toweling and remove crêpe.
- Repeat with remaining batter greasing skillet often.
- Purée the tomatoes, onion and poblano peppers in a food processor fitted with a steel blade.
- Pour into a saucepan and add the sugar,salt and white wine.
- Bring to a simmer and reduce over low heat stirring occasionally until thick about 30 minutes.
- Add sour cream and heat but do not boil.
- Stir in the crabmeat and shrimp.
- Place 2 crêpes on top of each other and put a few tablespoons of filling in the center then roll and place in a baking pan.
- Repeat to make 6 double crêpes.
- Top with remaining sauce and sprinkle with the cheeses then brown under a preheated broiler and serve.
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