Dungeness Crab & Wild Mushroom Crepes With Gruyere Sauce

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Crepe Batter

2 eggs

1 1/3 cups milk

3/4 cup all-purpose flour

1/2 teaspoon salt

2 to 3 tablespoons butter for cooking


1 Dungeness crab, cooked, cracked and cleaned

1/2 pound assorted mushrooms (see Note), chopped

2 tablespoons butter

1 tablespoon minced shallots

Salt and pepper to taste

2 tablespoons minced fresh parsley

1 teaspoon fresh thyme leaves

1/4 cup brandy


2 tablespoons flour

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

2 cups + 1 tablespoon milk

1/2 cup grated Gruyere cheese

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