In a medium bowl, whisk all dry ingredients. In a larger bowl, whisk the buttermilk, eggs, olive oil, water and vanilla. Slowly add the dry ingredients to the larger bowl, mix to combine; lumps are expected. On a griddle or skillet, set the temperature to moderately high heat. Spray with nonstick cooking spray. Spoon 1⁄4 cup batter onto skillet and spread to form 4 inch rounds.
Heat butter in a large skillet over medium heat. Sauté green onion and red bell pepper until soft. Stir in crabmeat and season with salt and pepper. Add wine and cook for 1 minute. Remove from heat and allow to cool.
In a large bowl, beat eggs until light. Whisk in half-and-half and crab mixture. Pour into pie crust and sprinkle with Swiss cheese.