King Crabmeat Crepes with Bechamel Cream Gratin

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup light beer
• 2 eggs
• 2 egg yolks
• 1 tablespoon sour cream
• 1 tablespoon melted butter, plus butter for sauteing
• Crabmeat Filling, recipe follows
• 8 to 10 ounces cooked crabmeat or canned
• 1 teaspoon shallots, finely chopped
• 1/2 teaspoon dry English mustard
• 1/4 teaspoon prepared horseradish
• Pinch salt and pepper
• 1 lemon, juiced
• 1/3 cup bechamel sauce, recipe follows
• 3 tablespoons mayonnaise
• 1/2 cup fine bread crumbs, fresh as possible
• 1 tablespoon corn oil
• 1 clove garlic, peeled and minced
• 1 teaspoon finely chopped parsley
• 1 teaspoon finely chopped chives
• 1 tablespoon Parmesan, grated
• 2 tablespoons butter
• 1 small onion, sliced
• 3 tablespoons flour
• Pinch thyme
• Pinch nutmeg
• 2 cups milk
• 1/4 teaspoon salt

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