Crabmeat Crepes

Make Basic Crepes  (or use store bought crepes)

Filling:

1/2 cup chopped green pepper

2 Tbsp. butter

4 Tbsp. flour
1 cup Half 'n Half cream
1 egg yolk, beaten
1 pound crab meat, picked over to remove any shells
1 cup sour cream
2 Tbsp. grated Parmesan or Romano cheese
Salt and pepper to taste
Hollandaise sauce (optional)

Saute green pepper in butter.  Add flour and then Half 'n Half, stirring constantly; cook until thick.  Add a little of the hot mixture to the egg yolk; then stir back into the mixture in the saucepan.  When quite thick, add crab meat, sour cream, and cheese.  Season to taste and heat to serving temperature.  Spoon  some of the mixture onto each crepe and roll up.  Place rolled crepes on plate and top  with hollandaise sauce, if desired, or a light white sauce (See sauce for Thomas Thomas Jefferson's Crepes, using milk instead of cream and omitting mushrooms and marmalade.)