Crab and artichoke crepes
1
- Prep Time20 mins
- Total Time20 mins
- Makes12 crepes
Ingredients
2 eggs
3/4 cup milk
1/2 cup all-purpose flour
4 tsp melted butter
1/4 tsp salt
2 tbsp chopped chives
3 tbsp butter
2 garlic clove
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 tsp salt
1/2 tsp Tabasco sauce
2 227-g pkgs imitation crab
8 halves of artichokes, chopped
2 tsp lemon zest
2 tsp lemon juice
1/4 cup chopped fresh dill
Instructions
Whirl crepe ingredients in a blender until smooth. For filling, melt butter in a saucepan over medium heat. Add garlic. Stir for 30 sec. Whisk in flour until it bubbles. Gradually add milk, whisking constantly to prevent lumps. Whisk in salt and Tabasco. Whisking constantly, bring to a boil over high heat. Then reduce heat to medium-low. Stir often until mixture thickens, 2 min. Remove from heat. Stir in crab, artichokes, peel, juice and dill.
Spray a medium non-stick frying pan with oil and set over medium heat. When pan is hot, pour 2 tbsp (30 mL) batter in pan. Lift pan from burner and tilt to form a very thin pancake. Return to burner and cook until top is set, about 1 min, then turn over. Cook until golden, 1 min. Remove to a plate. Repeat with remaining batter. Roll up about 1/3 cup (75 mL) filling in each crepe.
Nutrition (per serving)
Calories 310, Protein 17g, Carbohydrates 27g, Fat 15g, Fibre 2g, Sodium 1060mg.
Wine Pairings
http://www.lcbo.com
(Available in eastern Canada)
Thin crepes overflowing with creamy seafood are perfectly decadent.
Make ahead
Prepare and fill crepes. Arrange in an oiled 9x13-in. (3-L) casserole dish. Cover with foil. Refrigerate overnight. Bake directly from fridge, covered, in preheated 300F (140C) oven until hot, 40 min.