Servings: 12

Crepes: subheading: Crepes:
1 cup mashed avocado pulp (about 1 large avocado) 1 cup mashed avocado pulp (about 1 large avocado)
 
8 eggs 8 eggs
 
1 cup flour 1 cup flour
 
½ tsp salt ½ tsp salt
 
¾ cup milk ¾ cup milk
 
¾ water ¾ water
 
2 tb butter 2 tb butter
 
Filling: subheading: Filling:
¼ cup butter ¼ cup butter
 
6 tb flour 6 tb flour
 
2.5 cups hot milk 2.5 cups hot milk
 
½ cup hot light cream ½ cup hot light cream
 
1 cup diced swiss cheese 1 cup diced swiss cheese
 
1 tsp worcestershire sauce 1 tsp worcestershire sauce
 
Salt and pepper to taste Salt and pepper to taste
 
2 pounds lump crabmeat 2 pounds lump crabmeat
 
Topping: subheading: Topping:
1.5 cups coarsely grated swiss cheese 1.5 cups coarsely grated swiss cheese
 
½ cup butter ½ cup butter

Preheat oven to 400 degrees Fahrenheit.
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 ¼ cup of batter, tilting the pan to spread the batter evenly.
Cook the crepe until lightly browned (about 1 minute). Turn and cook on other side.
Continue until all batter is used.
FILLING: subheading: FILLING:
Melt butter in a saucepan and add the flour, stirring constantly until smooth.
Gradually add the hot milk and cream, stirring constantly until 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 ½ of each crepe and roll them up.
Place, seam side down, in well-buttered baking dish or dishes.
TOPPING: subheading: TOPPING:
Sprinkle the crepes with the cheese and dot with the butter.
Bake in  400-degree oven until crepes are hot and cheese is melted.

To freeze for later, line a baking dish with freezer-weight foil. 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 to 3 hours, then place in a baking dish and heat in a 400-degree oven for 15 minutes, still wrapped in foil. Fold back foil and bake for an additional 15 minutes.  To freeze for later, line a baking dish with freezer-weight foil. 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 to 3 hours, then place in a baking dish and heat in a 400-degree oven for 15 minutes, still wrapped in foil. Fold back foil and bake for an additional 15 minutes.