Serves: 4
Total Calories: 356

crepes:
1 1/2 cups milk
1 cup flour
3 eggs
1 teaspoon butter, melted
1/4 teaspoon salt
1 package (9-ounce) frozen artichoke hearts
1/2 teaspoon salt
dash of pepper
1/2 cup Swiss cheese, , shredded
sauce:
3 tablespoons butter
3 tablespoons flour
1/8 teaspoon ground nutmeg
filling:
1 package (8-ounce) soft-style cream cheese
2 cans , (7-ounce) crab meat, , , drained, flaked & cartledge

For Crepes:
1. In a mixing bowl, combine the milk, flour, eggs, melted butter and salt. Beat until combined.
2. Heat a lightly greased 5-inch skillet. Remove from heat.
3. Spoon in 2 tablespoons batter, lift and tilt skillet to spread batter.
4. Return to heat and brown on one side only. Invert pan over paper toweling, remove crepe. Repeat to make 18 crepes, greasing skillet occasionally.
5. Set crepes aside. Cook artichokes according to package directions drain.

For Sauce:
1. In a skillet, melt the 3 tablespoons butter stir in 3 tablespoons flour, nutmeg, salt and pepper. Add the cream all at once.
2. Cook and stir for 1 minute more. Stir in the wine. Add Swiss cheese, stirring until melted.

To Fill Crepes:
1. Spread 1 scant tablespoon of cream cheese over the unbrowned side of each crepe. Sprinkle each with 1 tablespoon of the crab. Fold into quarters. Arrange 3 folded crepes
in each of 6 individual baking dishes.
2. Pour the sauce over crepes. Arrange artichokes around crepes. Bake in a 350 degree oven for 10 to 15 minutes or until heated through.

Nutritional Facts:

Serves: 4
Total Calories: 356
Calories from Fat: 171

More Recipes from the Cook'n with Crepes Cookbook:
Appetizer Crepes
Beer Batter Crêpes
Cheese Crepes
Crab Crepes with Shrimp Sauce
Crab and Cheese Crepes
Cream Cheese Crepes
Crepe Party Wedge
Crepes Caviar
Crepes Marinara
Crepes With Cottage Cheese
Grilled Sabayon Fruit Crepes
Jalapeno Chicken Crepe
Mexicana Fiesta Crepes
Mushroom Crepes
Peanut Butter Plus
Spinach - Cheese Crepes
Spinach Chevre Crepes
Sweet Crepes
Tuna Manicotti Crepes