Crepes

Beat the eggs well, then beat in the milk, salt, flour, and butter. Cover and let stand for at least 30 minutes. Heat a 7-inch or 5-inch skillet until moderately hot, then film it with shortening. Using a ladle or small cup, pour in several tablespoons of batter, then quickly tilt the pan about so that the batter spreads evenly in the thinnest possible layer.

Cook for a few more minutes, until the bottom is lightly browned and the edges lift easily from the pan. Then crepe should then slide loosely about the pan. Turn it with a spatula or by catching and edge with your fingers and flipping it over. Cook the second side for a few minutes; it will brown in spots, not as evenly as the first side, but it does not matter because this side should be used inside when the crepes are rolled.

Remove to a plate or cooling surface and film the pan again lightly with shortening before cooking the next crepe. If the batter seems to be getting too thick as you get toward the end of it, add a little milk.

Crepes freeze very well simply stacked and wrapped in foil or plastic with the edges tightly sealed. Defrost at room temperature before separating them.

Making the filling:

There are two types of filling: vegetable and crab. Both use the white sauce as a base.

To make the white sauce, melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but does not let it brown, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring, for 2 - 3 minutes more. Remove from the heat. Makes 2 cups.

For the vegetable filling, add carrots, zucchini, green onion, and yellow onion to a frying pan with butter and sauté until tender. Use 1 cup of white sauce and mix with vegetables. Pour remaining white sauce over the crepes.

For the crab filling, make a cheese sauce by adding cream cheese and parmesan to the white sauce. Heat in a pot until melted. Set aside 1 cup of cheese sauce for crab filling and leave the remaining sauce to pour over the crepes. Then add crab meat to the cheese filling and mix well until blended.

Assembling the Crepes:

Spoon a small amount of the desired filling onto the bottom third of each crepe. Roll up the crepes and arrange side by side in a shallow, buttered baking dish. Pour on remaining cheese sauce and sprinkle with ½ cup grated parmesan cheese. Heat in the upper part of a preheated 350 degrees oven until lightly browned. Or heat thoroughly in the microwave and then brown under the broiler.