Crab Crepes

This is an old family recipe from my mom's cousin Anita and it has been served at many family gatherings. I had been wanting to cook something with crab and this recipe popped into my head because my mom made it for my birthday dinner last month. It's a little time-consuming because you have to make the crepes but it's well worth it, if you ask me! For the crepes, I just use a basic crepe recipe and then add about 3-4 sliced green onions (or 6-8 snipped chives) to the batter.

For the filling
1 T butter
2 T onion, minced
6 oz fresh mushrooms, chopped
1 t rosemary
1/4 c white wine
1/4 c flour
1 1/2 c chicken broth
1 c sour cream
1 lb crab
2 T parsley
1 c Swiss cheese, shredded

Preheat oven to 350 degrees. In a large saucepan, melt butter and saute mushrooms and onions for a minute or two. Add wine and rosemary and cook an additional 3-5 minutes or until onions soften. Stir in flour. Slowly add chicken broth and stir until it is all incorporated. Cook 2 minutes or until sauce thickens. Turn off the heat and add sour cream, crab and parsley. Stuff each crepe with about three heaping tablespoons of filling and roll up. Place crepes into a greased dish and top with Swiss cheese. Bake for 20 minutes.