Don Silvers

Crepes:

1 cup mashed avocado pulp (about 1 large avocado)

8 eggs

1 cup flour

1/2 teaspoon salt

3/4 cup milk

3/4 cup water

2 Tablespoons butter

Filling:

1/4 cup butter

6 Tablespoons flour

2 1/2 cups hot milk

1/2 cup hot light cream

1 cup diced swiss cheese

1 teaspoon worcestershire sauce

Salt & Pepper to taste

2 pounds lump crabmeat

Topping:

1 1/2 cups coarsely grated swiss cheese

1/2 cup butter

Preheat oven to 400-degrees

Crepes

To the avocado add eggs, flour and salt. Beat with a whisk until smooth. Slowly stir in milk and water. Melt a little butter in a 7-inch crepe pan. Pour in a scant 1/4 cup of better, tilting the pan to spread batter evenly. Cook the crepe until lightly browned (about 1 minute). Turn and cook the other side. Continue until all batter is used. Makes about 24 crepes.

Filling

Melt butter in a saucepan and add the flour, stirring constantly until smooth. Gradually add the hot milk and cream, stirring constantly until the mixture begins to thicken. Add the cheese and cook until very thick. Remove from heat and add Worcestershire and seasonings. Fold in the crabmeat. Spread this filling on 1/2 of each crepe and roll them up. Place, seam side down in well-buttered baking dish or dishes.

Topping

Sprinkle the crepes with the cheese and dot with the butter. Bake in a 400 degree oven for 10-15 minutes, or until crepes are hot and cheese is melted. Serves 12

This is a really inventive and very pretty dish. It freezes well, so why not make at least double the recipe and freeze it for another occasion. (To freeze, put in crepes as instructed in the recipe. Fold foil over to cover the crepes completely. Freeze. When frozen, lift out crepes in their foil and store in the freezer. When ready to cook, thaw package in refrigerator for 2-3 hours, then place in a baking dish and heat in a 400 degree oven 15 minutes, still wrapped in foil. Fold back foil and bake for an additional 15 minutes.)