How to make it

  • 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.

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