crab and cheese crepes Recipe

• 1 1/2 c. milk
• 1 c. flour
• 3 eggs
• 1 tsp. butter, melted
• 1/4 tsp. salt
• 1 (9 oz.) pkg. frozen artichoke hearts
• 1/2 tsp. salt
• Dash of pepper
• 1 1/2 c. light cream
• 1/4 c. dry white wine
• 1/2 c. Swiss cheese, shredded
• SAUCE:
• 3 tbsp. butter
• 3 tbsp. flour
• 1/8 tsp. ground nutmeg
• FILLING:
• 1 (8 oz.) container soft-style cream cheese
• 2 (7 oz.) cans crab meat, drained, flaked & cartlidge removed

Directions