Crepes le Soir 01
I made several versions of this classic (I think), with slightly different sauces, and with different spellings… I think this is the correct spelling for the dish – Crepes le Soir, but I’ve see it spelt Crepes du Soir, and for some reason I spelt it in my hand-written version from the 80’s – Crepes Nu Soir. Anyhow, I think this recipe comes from my time at Allison’s in New Hope, PA, and I don’t believe that I changed it from the original presentation at that time and place. Crabmeat, creamy wine sauce and Swiss Cheese… delicious no matter what you call it.
Servings Prep Time
1serving 10minutes
Cook Time
10minutes
Servings Prep Time
1serving 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat over to 450 degrees F.
  2. Place an open Crepe in an oven-proof baking dish.
  3. Place 2 oz. White Wine Sauce across the center of the Crepe.
  4. Add the Crabmeat and top with the Sliced Mushrooms, and 2 oz. of the Swiss Cheese.
  5. Roll up the Crepe.
  6. Top with 2 oz. of the White Wine Sauce. Cover with the remainder of the Swiss Cheese, dust with Paprika, and bake in a 450 degree F over till hot an bubbly – about 10 minutes.
  7. Serve hot, with a Lemon Wedge and garnish with a Parsley Sprig.
Recipe Notes

Crepe Recipe Link:

Crepes (Savory) 01

White Wine Sauce Recipe Link:

White Wine Sauce 01