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Title: Crab Crepes^
Categories: Seafood Appetizer
Yield: 8 Servings
| BH&G Holiday Appetizers 94 | ||
| Carolyn Shaw 6-95 | ||
| 1 1/2 | c | Milk |
| 1 | c | Flour |
| 2 | Eggs | |
| 1 | tb | Cooking oil |
| 1/4 | c | Chopped green onion |
| 1 | ts | Snipped fresh dill |
| 1 | cn | (6 1/2oz) crabmeat, rinsed |
| And drained | ||
| 2 | tb | Mayonnaise or salad |
| Dressing | ||
| 1 | ts | Dijon style mustard |
| 1 | c | Shredded Havarti cheese |
| 16 | Thin strips green onion top | |
| Or chives | ||
| Fresh herbs, optional | ||
| Edible flowers, optional | ||
| Red pepper strips, optional |
Combine milk, flour, eggs, oil and 1/4 teaspoon salt in a medium mixing bowl. Beat with a rotary beater until mixed. Stir in green onion and dill. Lightly grease 6" skillet or crepe pan and heat over medium heat till a drop of water sizzles. Remove from heat. Pour 2 tablespoons batter into dkillet, lifting nad tilting to cover bottom. return to heat. When crepe is lightly browned on bottom, 1-2 mintues, invert pan over waxed paper and remove crepe. Repeat with remaining batter to make 16 crepes. Grease skilet occasionally and stir batter often to distribute green onion and dill. Cool crepes.
Combine crabmeat, mayonnaise and mustard in small bowl. Filling one crepe at a time, spread a rounded teaspoon crab over half the unbrowned sides. Sprinkle with about 1 tablespoon of the cheese. Fold in half over filling. Pleat folded edge with 1" folds, forming a fan. Press folds together at bottom edge; spread folds apart at rounded edge. Tie a green onion or chive about 1" from the bottom. Place in a lightly greased 15x10x1" pan. Repeat with remaining crepes, crab and cheese. Cover pan with foil. Chill, if desired, up to 24 hours.
Bake in a 375F. oven 10 minutes (15 if chilled) or till heated through. Serve 2 crepes on a small plate garnished with fresh herbs, edible flowers and red pepper strips, if desired.
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