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Combine
the eggs, salt, milk, flour, and melted butter in a food processor
and blend for 1 minute or until the mixture is smooth. Stir in the
chopped dill. Refrigerate covered for at least 1 hour.
Heat
a lightly oiled 6-inch omelet or crepe pan coated with DuPont SilverStone¨
non-stick, keeping the heat at medium-high. Pour 3 to 4 tablespoons
of the batter, enough to cover the bottom of the pan. Brown lightly
on one side only. Stack the crepes between layers of waxed paper;
set aside.
Melt
1 tablespoon of butter over medium-high heat in a large saucepan
coated with DuPont SilverStone® non-stick. Sauté the
shallots and mushrooms until they are slightly tender, about 3 minutes.
Stir in the remaining butter and when it is melted, mix the flour
with the mustard and gradually whisk the mixture into the pan, 1
tablespoon at a time. Cook the mixture, stirring slowly until bubbly.
Gradually stir in the broth and then the half-and-half and wine.
Gently fold in the crabmeat and stir in the Parmesan cheese.
Preheat
the oven to 400°. Turn each crepe browned-side down and fill
each one evenly. Roll them up and place in a 9 x 13-inch baking
pan coated with DuPont SilverStone® non-stick. Sprinkle the
Gruyere cheese over the top and bake 20 minutes or until the filling
is heated through and the cheese has melted. Garnish with strawberries
on the side for breakfast or cherry tomatoes for dinner.
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