On warm days in the spring or summer, serve these crab crepes with a side of green salad.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 8 |
Ingredients
- 2 cups flour
- 1 cup cold water
- 4 large eggs
- 2 tablespoons melted butter
- ½ teaspoon salt
- 4 tablespoons butter
- ½ cup chopped green onion
- ¾ cup dry sherry
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups fresh crabmeat, cooked and diced
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 cups hot milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup heavy cream
- 2 egg yolks
- 1 cup grated Swiss cheese
Instructions
- Make the crêpes: Place flour, water, eggs, melted butter, and salt into a blender. Cover and blend for 2 minutes. Chill batter in the refrigerator for two hours.
- Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crêpe over, and continue cooking until lightly golden on the other side. Place the crêpe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crêpes from sticking.
- Prepare the filling: Heat butter in a skillet over medium-high heat and cook and stir green onions until tender, 3 to 5 minutes. Add sherry, salt, and pepper; stir to combine. Mix in crab.
- Make the sauce: Melt butter in a saucepan over medium-high heat. Whisk in flour. Add milk, salt, and pepper; bring to a boil for 1 minute. Remove from heat.
- Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
- Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
- Lay out one crêpe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crêpe, then roll crêpe up around the filling. Repeat with remaining crêpes. Top each with reserved cheese sauce and serve.
- You can substitute fresh lobster meat for crab.
Nutrition Facts
| Calories | 542 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 234 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 20 g |
| Sodium | 699 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly and for some reason it just didn’t work for me. It needed a little more flavor. The crepes were too thick. I’m a pretty well-seasoned cook and I LOVE crab and was using a crepe pan, so I may try this again using a little Old Bay, worcestershire and more sherry. I would not refrigerate the crepe batter next time. I also think that it could use a different topping on the crepes rather than the mixture used in the crab….something with a little lemon and some heat (like cayenne.) I used a high quality fresh canned “special” crab but I would maybe consider lump crab next time. I think it’s a good recipe, it just needs a little depth.
I can only rate the sauce because I used a different recipe for the crepes and filled the crepes with mushrooms, scallops and shrimp in the sauce from this recipe. The sauce is really delicious. Don’t change anything and you will be very pleased. It reminded me of my favorite Provence restaurant. I garnished the crepes with fresh tarragon and served a side of asparagus glazed with denissimo balsamic and chopped hazelnuts.
this was lovely!! didn’t have sherry so threw in some wine. the sherry would have been better. Next time.
The whole family except my 6 & 2 year olds loved it. I added some Cholula sauce to the filling and sauce for a little extra flavor. Very quick easy dinner. We make our crepes on a griddle and just pour the batter from a measuring cup (1/3 c) in a spiral then smear it thin and smooth with the back of the measuring cup.
Fantastic!