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.