|Crepes||250 Gram (Or Use 1 Quantity)|
|Grated parmesan cheese||60 Gram|
|Canned crab meat||205 Gram (1 Can)|
|Hard-boiled eggs||3 , chopped|
|Tomato puree||1 Tablespoon|
|Bechamel sauce||315 Milliliter|
Spread some filling over each crepe and roll up like cigars or fold into quarters.
When all crepes are filled, place in a well greased shallow ovenproof casserole in a single layer if rolled, or slightly overlapping if folded.
Sprinkle with parmesan cheese and dot with butter.
Cover with aluminium foil and place in a moderate oven for approximately 20 minutes or until hot.
If a crisp finish to the crepes is preferred, uncover for last 10 minutes of cooking time.