Crab Crepes - cooking recipe

Ingredients

12 cooked crepes (use your favorite recipe)
2 green onions, sliced
1/4 cup water chestnut, sliced or coarsely chopped
1 -2 clove garlic, minced
2 tablespoons butter
1/4 teaspoon msg (Accent) (optional)
2 (6 ounce) packages frozen crabmeat, thawed,drained,picked over for shell and cartilage pieces,and shredded
1 cup drained sour cream, about
salt
white pepper
1/4 cup white wine
1 cup sour cream, seasoned to taste with
salt, and
white pepper, and stirred until smooth,for topping

Preparation

Saute green onions, garlic, and water chestnuts in butter until onions are soft.
Add MSG, if using, and crabmeat.
Stir in wine, and salt and pepper to taste.
Cook over medium heat for 5 minutes.
Add sour cream by spoonfuls until desired consistency is reached.
Simmer over low heat until hot, but do not allow to boil.
Place about 1/3 cup of filling on each crepe, roll up, and place on broiler pan.
Broil until lightly browned around the edges.
Serve with sour cream topping.