Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup light beer
• 2 eggs
• 2 egg yolks
• 1 tablespoon sour cream
• 1 tablespoon melted butter, plus butter for sauteing
• Crabmeat Filling, recipe follows
• 8 to 10 ounces cooked crabmeat or canned
• 1 teaspoon shallots, finely chopped
• 1/2 teaspoon dry English mustard
• 1/4 teaspoon prepared horseradish
• Pinch salt and pepper
• 1 lemon, juiced
• 1/3 cup bechamel sauce, recipe follows
• 3 tablespoons mayonnaise
• 1/2 cup fine bread crumbs, fresh as possible
• 1 tablespoon corn oil
• 1 clove garlic, peeled and minced
• 1 teaspoon finely chopped parsley
• 1 teaspoon finely chopped chives
• 1 tablespoon Parmesan, grated
• 2 tablespoons butter
• 1 small onion, sliced
• 3 tablespoons flour
• Pinch thyme
• Pinch nutmeg
• 2 cups milk
• 1/4 teaspoon salt

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Instructions

1. Sift the flour and salt into a large mixing bowl. Stir in the beer, mixing until smooth. Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth. Add the sour cream and melted butter. Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.
2. Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish.
3. In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan. Mix well and sprinkle over the filled crepes. Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown. Serve hot.
4. On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise. Cook for about 5 minutes until heated through.
5. Melt butter in a saucepan. Add onion and saute until transparent. Stir in flour and cook over medium heat until a roux is formed. Mix in thyme and nutmeg. In another saucepan, bring milk and salt to a boil. Pour hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve.