Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp, crabmeat, and green onions, and sauté for 1 minute. Stir in vermouth, salt, and pepper. Bring mixture to a boil, and cook 7 minutes or until most of liquid is absorbed. Remove mixture from heat, and set aside.
Drizzle 1/2 tablespoon melted butter into a 13- x 9-inch baking dish.
Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 tablespoons shrimp mixture down center of each Crêpe.
Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese Sauce over Crêpes. Sprinkle with Swiss cheese, and dot with remaining 1/4 cup butter. Cover and chill for 3 hours. Let stand at room temperature 30 minutes.
Bake at 450° for 20 minutes or until thoroughly heated. Garnish, if desired.
This is a very good recipe and it makes a lot! It will make almost 2 - 13x9 pans' worth. It is very time consuming, though, so plan ahead. Since it made so much, I froze one pan and saved it for later. I was worried about how it would taste after being frozen, but it was fine.
Worthy of a special occasion yes. But also a great recipe for a surprise weeknight dinner since it's make-ahead friendly. Certainly not low in fat or calories. But that's also what makes it sinfully delicious. We substitute scallops for the shrimp because of a food allergy, and next week I'll make it for my husband's birthday dinner with lobster -- his favorite.
I'm glad there is no calorie count on this recipe. With three cups of heavy whipping cream, a stick of butter, and 4 cups of Swiss cheese, it just had to be delicious. And it sure was. Not only that, but it fed quite a crowd.
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