Avocado Crepes with Crab

1 large avocado

6 eggs

3/4 cup flour

Salt and pepper

3/4 cup milk

3/4 cup water


3 cups cream sauce

2/3 cup diced Gruyere cheese

1 tablespoon Worcestershire sauce

1 1/2 pounds crab meat (2 cans)

1/2 cup grated cheese

Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.

Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to

cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.

Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add

Worcestershire sauce. Stir in crabmeat.

Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered

shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts.

Serves 6 to 8.



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