Crab-Stuffed Crepes

crab crepes

This recipe was inspired by one similar that I found online from Robert Herzog. The crepe recipe is his. Crepes made using beer? OK!

Crab-Stuffed Crepes 

1 1/4 c all-purpose flour
1 t kosher salt
1 c light beer
2 eggs
2 egg yolks
1 T sour cream
1 T melted butter, plus butter for sauteing or cooking spray

Crab Filling:
8oz lump crabmeat
1 t onion, finely chopped
1 t Grey Poupon Country Dijon
1/4 t prepared horseradish
pinch kosher salt and pepper
juice of 1 lemon (~1 T)
1/3 c White Cheddar Sauce, recipe follows
3 T mayonnaise
1/3 c Panko breadcrumbs
1 clove garlic, minced
1 t finely chopped fresh parsley
1 t finely chopped chives
1/4 t Old Bay
1 T Parmesan, freshly grated

In a medium bowl, combine the flour, salt, and beer with a whisk until smooth. Add remaining crepe ingredients and combine. Heat a 6 inch saute pan (I use a crepe pan), add a light coating of butter, and make individual crepes until the batter is used up.

In a medium bowl, combine the ingredients for the crab filling, adding the crab gently in last.

Fill center of each crepe with crabmeat mixture (scant ~1/4c each). Roll crepes up and transfer them to a buttered (or spray with cooking spray) baking dish. Bake at 400 for 15 min or until heated through. Serve with a little cheese sauce spooned over. Makes 10-12 crepes.

White Cheddar Cheese sauce:
2 T butter
3 T flour
pinch thyme
1 1/2 c milk
1/4 t kosher salt
1/2 c Vermont white cheddar

Melt butter in a saucepan. Stir in flour and cook over medium heat until a roux is formed. Add thyme. Add the milk, whisking constantly. Simmer slowly ~10min, stirring constantly until thickened. Remove from the heat. Stir in salt and cheddar until melted and smooth.


One thought on “Crab-Stuffed Crepes

  1. Pingback: Sam Adams Beer Pizza Dough | Erica's Recipes

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