Crab Crepes

Recipe by Mark Hyon, Brasserie 73

Basic Crepes Ingredients:

1 ½ cups flour

1 1/8 cups water

1 cup milk

4 ½ whole eggs

3 tbsp vegetable oil

¼ tsp salt

Directions:

Add liquid ingredients to dry ingredients in a large bowl and mix thoroughly, strain and let rest for 1 hour before cooking in a 8" non stick pan. Recipe makes 30 crepes.

Crab Filling Ingredients:

1 lb Crab Meat (jumbo Lump)

2 tsp red pepper diced

1 tsp fresh basil chopped

2 boxes cheese with herbs (boursin)

1 pinch ground white pepper

1 pinch salt (kosher)

1.5 lb ricotta cheese

Directions:

Dice pepper, chiffonade basil, put to the side. In a mixing bowl add boursin cheese, ricotta cheese, and crabmeat. Mix well, add basil, pepper, salt and pepper.

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