Areavoices: Lazy day crabmeat crepesCrabmeat is one of my favorite things to eat anytime of the year. It’s versatile, low calorie and delicious.
By: Arlene Coco, Areavoices.com blogger, INFORUM
Crabmeat is one of my favorite things to eat anytime of the year. It’s versatile, low calorie and delicious. I even use canned crabmeat in a pinch. Crepes are an easy weekend breakfast that can be whipped up with things you mostly have on hand. I always teach in my classes the benefits of a well stocked pantry. Crepes is one of those dishes that can inspire you to clean out the fridge and use what you have as a filling. It can be one of those times where you cook without a recipe and see where the dish takes you.
This crepe is from my favorite go-to cookbook for all basic recipes- The Joy of Cooking
Yields Twelve 7 1/2 inch crepes
1/2 cup all purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
Combine all ingredients in a food processor or blender until smooth. Pour the batter in a pitcher or other container with a pouring lip. Cover with plastic and let stand for 30 minutes or refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten a chance to relax. Place a nonstick or seasoned crepe pan over medium heat, coat the pan with a little unsalted butter. Pour about 2 tablespoons in the pan and swirl. Cook until the top is set and the underside is golden.
Crepes freeze great and can host a myriad of savory or sweet fillings. My favorite is crab meat. I buy it from Fabian Seafood (aka the shrimp truck) a company that flies fresh seafood up to the north woods during the summer. I freeze crab meat to have in the winter when I am longing for lighter foods. Here I made a quick pan sauce and added the crab meat at the end. Nothing could be simpler and more delectable on a lazy weekend morning..
1 Tablespoon unsalted butter
1/2 bunch green onions
1 clove garlic
Splash white wine or dry vermouth
1 teaspoon capers
1 cup heavy cream
Salt and white pepper to taste
pinch of ground nutmeg
8-12 ounces fresh or canned crab meat
2 Tablespoons chopped Fresh Cilantro
Place butter in cold pan, heat until bubbling and hot. Add green onions and garlic, saute until soft. Splash wine into pan to deglaze and scrape the brown bits off the bottom. Add capers and stir.
Add heavy cream and reduce until desired thickness. Add spices and taste for flavor. Just before serving gently warm the crab meat in the cream sauce. Add the chopped cilantro and fill crepes. Serve right away either by filling crepes or folding them in quarters and pouring the sauce on top.