Crab Crepes Recipe
This Crab Crepes recipe is a delicious keeper and always a plus in my cookbook! The French Crab Crepes is enticing as a Side Dish for meals. I have a weakness for Seafood, thus I prepare this recipe often. Do let me know how you've liked my Crab Crepes. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1 cup milk
1 egg plus
1 egg yolk, lightly beaten
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Sufficient oil for deep frying
Garnish: Lemon wedges
1 pound shredded crabmeat
2 cups fine dry white bread crumbs
1/4 cup mayonnaise
3 eggs, lightly beaten
1 teaspoon dry mustard
Pinch of nutmeg
1 tablespoon finely chopped fresh chives
Butter
Directions
Whisk or stir milk and eggs into flour until smooth.
Season with salt, nutmeg, and chives.
Refrigerate batter several hours or overnight.
When batter has rested, place a 6-inch crepe pan or skillet over medium-high heat.
Grease pan with a small amount of butter.
When hot pour in 1/10 of the crepe batter, tipping the hot skillet to spread batter out thinly and evenly.
Let crepe cook 15 to 30 seconds, until the top dries out and the bottom browns lightly.
Flip over and brown the other side lightly.
Turn crepe out to cool.
Season with salt, nutmeg, and chives.
Refrigerate batter several hours or overnight.
When batter has rested, place a 6-inch crepe pan or skillet over medium-high heat.
Grease pan with a small amount of butter.
When hot pour in 1/10 of the crepe batter, tipping the hot skillet to spread batter out thinly and evenly.
Let crepe cook 15 to 30 seconds, until the top dries out and the bottom browns lightly.
Flip over and brown the other side lightly.
Turn crepe out to cool.
