Crab Crêpes

Prepare the Crêpe Batter: In a blender, combine the flour, cold water, eggs, melted butter, and salt. Blend until smooth, about 2 minutes. Transfer the batter to a bowl, cover, and refrigerate for at least 2 hours. (Prep time: 2 minutes, Chill time: 120 minutes)

Cook the Crêpes: Heat a lightly oiled non-stick skillet over medium heat. Pour a thin layer of batter onto the hot skillet, swirling to coat the surface evenly. Cook for 2-3 minutes, or until the edges begin to lift and the underside is lightly golden. Flip gently and cook for another 1-2 minutes, until the other side is also lightly golden. Transfer the crêpe to a plate and cover with a clean kitchen towel to keep warm and moist. Repeat with the remaining batter, oiling the skillet as needed. (Cook time per crêpe: 3-5 minutes)

Sauté the Aromatics: In a skillet over medium-high heat, melt 4 tablespoons of butter. Add the chopped green onions and sauté until softened, about 3-5 minutes. (Prep time: 2 minutes, cook time: 3-5 minutes)

Infuse the Crab: Pour in the dry sherry and season with salt and pepper. Stir to combine, then add the diced crabmeat. Gently toss to combine and heat through, about 2-3 minutes. (Prep time: 1 minute, cook time: 5-8 minutes)

Craft the Cheese Sauce: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, creating a smooth roux. Gradually whisk in the hot milk until smooth. Bring to a simmer, stirring constantly, and cook for 1 minute until thickened. Remove from heat. (Prep time: 2 minutes, cook time: 5 minutes)

Enrich the Sauce: In a small bowl, whisk together the heavy cream and egg yolks. Slowly drizzle this mixture into the warm sauce, whisking constantly to prevent curdling. Stir in the grated Swiss cheese until melted and the sauce is smooth and creamy. (Prep time: 2 minutes, cook time: 5 minutes)

Combine and Fill: Pour the cheese sauce into the crab mixture, reserving about 1 cup for topping. Gently stir to combine. (Prep time: 2 minutes)

Assemble and Serve: Lay a crêpe flat on a work surface. Spoon about 2 heaping spoonfuls of the crab mixture onto one end of the crêpe. Roll the crêpe up tightly. Repeat with the remaining crêpes. Arrange the filled crêpes on a serving platter, top with the reserved cheese sauce, and serve immediately. (Prep time: 5 minutes)