Crab Crêpes

Sunday 3 June
It's easier to make than to say three times real fast:
crab crêpes, crab crêpes, crab crêpes.
Made some crêpes, using new Joy's recipe, which I didn't like nearly as much as Old Joy's, or Old Moosewood's (which is the house standard): too eggy, too watery, and only made 6 (really 5 1/2) crêpes.
But the filling was nice: just a simple béchamel with a dash of cayenne and nutmeg, enriched with one egg (off heat) and stiffened up with some Colby-jack (the only sticky cheese we had on hand - swiss would be more traditional), into which we folded a whole can of Trader Joe's one-step-up-from-their-cheapest brand crab meat (well worth it). Rolled up the crêpes, spread any filling that had leaked out on top, and grated on some Romano. Baked for 20 minutes and then under the broiler for 5. This was very, very tasty.