Mr. And Mrs. Hawthorne's Dinner.

You know how fond Ina Garten is of saying, "Have 10 basic recipes and 3 variations of each."
And I always say, "That's called dealing with leftovers!"

So tonight, let's just say,
"I'm dealing with leftovers."

And good uns at that.

Here are my crepes, frozen since Thanksgiving,
leftover from Julia's marvelous Gateaux of Crepes.
I always make extra.

In the container is my crab meat, leftover from my
crab meat boule from the other night.

Divide the crab meat among the crepes and roll up.

Here are my three crepes and the ingredients for some kind of sauce, I just don't know what exactly yet, but my brain is working around the ingredients and it's going to come up with something soon.

As for the possible ingredients, I have:
Grand Marnier
heavy cream
tomato
orange
lime
parsley
provolone
Swiss cheese
nutmeg
(That's a whole nutmeg in that little grinder thingie right below the Grand Marnier.)

OK, I added more ingredients for my topping.
Chopped tomatoes, red pepper, yellow pepper from my garden, and cucumber from my garden.

Decided to add in some red onion too.

Mix chopped ingredients together.
Add a bit of sugar, salt and pepper.

Finally, chop some fresh parsley.

Apparently, with this presentation, I'm starting at the end and working my way backwards.
That's just how my brain is working tonight.

All right.
Switch gears to the beginning.
My sauce for the crab meat crepes.

Start with sliced garlic.

Zest some orange, lime, and lemon.

I thought this was a pretty picture.

Finally, the sauce is coming together in my head.
Kinda.

I decided to add some chopped fresh squash along with the garlic.

Saute the garlic and squash in butter.

Add in the zests.

Looking good.

Next, I'm taking the pan OFF the flame and adding in some Grand Marnier.

Return the pan to the flame, and WHOOSH!!!!!
You know how much I love my flame ups.

WHOOT, Sistah!

Flames are out.
So I added in some orange juice.

Some lime juice.

And some lemon juice.

Then some cream.

Finally, I added my cheeses - Provolone and Swiss.
Heated through.

Then poured the mixture on top of the crepes and put under the broiler.

Here it is.
Crab meat stuffed crepes with Grand Marnier/Cream/Cheese Sauce.

Top with the tomato/pepper/onion/cucumber dice and sprinkle with parsley.

A lovely presentation, if I do say so myself,
albeit a bit messy,
but I like messy.

What can I say?
Besides delicious.