Directions:
- In a 1-quart saucepan, heat the stock, milk and heavy whipping cream. Bring to a simmer (do not scorch), turn off the heat, add the rosemary, thyme, garlic and shallots, cover, and allow to steep for 45 minutes.
- Once the mixture has steeped, remove the rosemary, thyme and garlic.
- In the 2-quart saucepan over mediumheat, melt the butter and whisk in the flour to create a roux. Cook for 3 minutes.
- Whisking constantly, slowly add the milk mixture to the roux until thick and smooth, then add the pepper and sherry and blend thoroughly. Add sea salt to taste.
- Over meduim-low heat, bring the sauce to a low simmer (just steaming) and add the Gruyere cheese until melted.
- Gently fold in the crab meat, and heat through.
- Fill crêpes with a 1/2 c. of the filling, fold closed, and spoon another few tablespoons over the crêpe.
- Garnish with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.29 Kcal (1697 kJ) | ||
| Calories from fat | 234.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.06g | 40% | |
|---|---|---|---|
| Cholesterol | 117.12mg | 39% | |
| Sodium | 474.37mg | 20% | |
| Potassium | 106.52mg | 2% | |
| Total Carbs | 22.74g | 8% | |
| Sugars | 10.05g | 40% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 19.63g | 39% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 19.7mg | 110% | |
| Calcium | 265.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 82.12 Kcal (344 kJ) | ||
| Calories from fat | 47.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 40% | |
|---|---|---|---|
| Cholesterol | 23.73mg | 39% | |
| Sodium | 96.12mg | 20% | |
| Potassium | 21.58mg | 2% | |
| Total Carbs | 4.61g | 8% | |
| Sugars | 2.04g | 40% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 3.98g | 39% | |
| Vitamin C | 0.6mg | 5% | |
| Iron | 4mg | 110% | |
| Calcium | 53.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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