Crab Stuffed Crepes - cooking recipe

Ingredients

3/4 c. milk
2/3 c. flour
3 eggs, beaten
1/2 tsp. salt
1 c. sliced mushrooms
1/4 c. green onions, chopped
4 Tbsp. butter
1/4 c. flour
1 1/2 c. milk
1/4 c. Chablis
1 c. Swiss cheese
1 lb. crabmeat
1/4 c. chopped pimento
1/2 tsp. salt
1/8 tsp. paprika
1/2 c. Swiss cheese

Preparation

In bowl, combine milk, flour, eggs and salt; beat until smooth.
Let stand at room temperature for 30 minutes.
For each crepe, pour 3 to 4 tablespoons of batter into hot lightly greased 7-inch crepe pan, turning to coat bottom of pan with batter.
Cook until golden brown.
Remove and keep warm.