Crabby Crêpes

Crabby Crêpes Recipe: Delicious Crab and Shrimp Stuffed Crêpes

Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Crabby Crêpes is a delicious and savory dish that combines delicate crêpes with a flavorful crab and shrimp filling. This recipe is perfect for a special brunch or dinner and is sure to impress your guests with its unique flavors and elegant presentation.

History

The origins of Crabby Crêpes are not entirely clear, but it is believed to have been inspired by traditional French crêpes filled with seafood. This recipe puts a twist on the classic dish by incorporating crabmeat and shrimp, creating a rich and indulgent filling that pairs perfectly with the light and airy crêpes.

Ingredients

Crêpes

3 eggs, separated
0.75 cup all-purpose flour
1 cup milk
2 tbsp cooking oil
1 tsp sugar
0.13 tsp salt

Filling

2 tomatoes, seeded, peeled, and diced
1 large white onion, diced
2 poblano peppers, seeded and diced
2 tsp sugar
0.5 tsp salt
0.5 cup dry white wine
0.5 cup sour cream
0.5 lb (227 g) crab meat
0.5 lb (227 g) cooked shrimp, diced
0.5 cup monterey jack cheese, grated
0.5 cup mild cheddar cheese, grated

How to prepare

Crêpes

Beat the egg whites until stiff peaks form, then set them aside.
In a bowl, combine the flour, egg yolks, milk, oil, sugar, and salt. Beat with a rotary beater until blended.
Fold in the egg whites.
Heat a lightly greased 6-inch skillet.
Remove from heat.
Spoon in 2 tbsp of batter, then lift and tilt the skillet to spread the batter.
Return to heat and brown on one side only.
Invert over paper toweling and remove the crêpe.
Repeat with the remaining batter, greasing the skillet often.

Filling

Purée the tomatoes, onion, and poblano peppers in a food processor fitted with a steel blade.
Pour into a saucepan and add the sugar, salt, and white wine.
Bring to a simmer and reduce over low heat, stirring occasionally, until thick (about 30 minutes).
Add sour cream and heat, but do not boil.
Stir in the crabmeat and shrimp.
Place 2 crêpes on top of each other and put a few tablespoons of filling in the center, then roll and place in a baking pan.
Repeat to make 6 double crêpes.
Top with the remaining sauce and sprinkle with the cheeses, then brown under a preheated broiler and serve.

Variations

Substitute the crabmeat and shrimp with lobster or scallops for a different flavor profile.
Add diced bell peppers or mushrooms to the filling for extra texture and flavor.
Top the crêpes with a drizzle of hollandaise sauce for a luxurious touch.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form for the crêpe batter to ensure a light and fluffy texture.

- When cooking the crêpes, make sure to only brown them on one side to maintain their delicate texture.

- The filling can be made ahead of time and reheated before assembling the crêpes for a quick and easy meal.

Serving Suggestions

Serve Crabby Crêpes with a side salad or steamed vegetables for a complete meal. They can also be enjoyed on their own as a decadent appetizer or main course.

Cooking Techniques

Folding in the egg whites gently is key to achieving a light and airy crêpe batter.

- Simmering the filling slowly allows the flavors to meld together and develop a rich and savory sauce.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of the crêpes.

- Replace the sour cream with Greek yogurt for a lighter filling.

Make Ahead Tips

The filling can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before assembling the crêpes.

Presentation Ideas

Arrange the Crabby Crêpes on a platter and garnish with fresh herbs or a sprinkle of paprika for a pop of color. Serve with a wedge of lemon for a bright and citrusy finish.

Pairing Recommendations

Pair Crabby Crêpes with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, to complement the seafood flavors. A side of crusty bread or garlic bread is also a great accompaniment.

Storage and Reheating Instructions

Store any leftover Crabby Crêpes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 340 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 22g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

Contains shellfish (crab, shrimp), dairy (sour cream, cheese), eggs, and wheat.

Summary

Crabby Crêpes are a balanced meal with a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious and satisfying dish.

Summary

Crabby Crêpes are a luxurious and indulgent dish that is perfect for a special occasion or a cozy night in. With a delicate crêpe exterior and a rich and flavorful seafood filling, this recipe is sure to become a new favorite in your repertoire. Enjoy the combination of textures and flavors in every bite of these delicious Crabby Crêpes.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, many years ago, when I stumbled upon the secret to making the most delicious Crabby Crêpes. I was visiting my dear friend, Margot, who lived by the sea. Margot was known for her incredible cooking skills and her generosity in sharing her recipes.

On that particular day, Margot invited me into her cozy kitchen and told me she had a special treat in store for me. She pulled out a yellowed, tattered recipe card from her recipe box and handed it to me with a mischievous smile. "Try this, my dear," she said, "and prepare to be amazed."

I eagerly looked at the recipe card and saw the words "Crabby Crêpes" scrawled in beautiful cursive handwriting. I had never heard of such a dish before, but I trusted Margot's judgment implicitly. I set to work, following the instructions carefully and adding my own flair to the dish.

The first step was to make the crêpe batter. I whisked together flour, eggs, milk, and a pinch of salt until the batter was smooth and velvety. I let the batter rest for a while, allowing the flavors to meld together.

Next, I prepared the filling for the crêpes. Margot had provided me with fresh crab meat, which she had caught herself that morning. I sautéed the crab meat with garlic, shallots, and a splash of white wine until it was fragrant and tender. I added a touch of cream and some fresh herbs to the mixture, creating a rich and luxurious filling for the crêpes.

Once the filling was ready, I heated a non-stick skillet and poured a ladleful of the crêpe batter onto the pan, swirling it around to create a thin, delicate pancake. I let the crêpe cook until it was golden brown on the bottom, then flipped it over to cook the other side.

As the crêpes cooked, I spooned the crab filling into each one and folded them into neat little packages. I placed the crêpes on a platter and garnished them with a sprinkle of fresh parsley and a squeeze of lemon juice.

When the Crabby Crêpes were ready, I couldn't wait to dig in. The first bite was heaven on earth - the delicate crêpe melted in my mouth, while the creamy crab filling was bursting with flavor. I savored each bite, enjoying the combination of textures and tastes that Margot's recipe had created.

As I finished my meal, Margot watched me with a twinkle in her eye. "Well, my dear," she said, "what do you think of my Crabby Crêpes?"

I couldn't contain my excitement. "They're absolutely divine!" I exclaimed. "I never would have thought to combine crab and crêpes, but the flavors work together beautifully."

Margot chuckled softly. "That's the beauty of cooking, my dear. You never know what magic you'll create until you try something new. I'm glad you enjoyed the Crabby Crêpes - they're a family recipe that has been passed down for generations."

I thanked Margot for sharing her recipe with me and vowed to make it a regular dish in my own home. From that day on, Crabby Crêpes became a beloved favorite in my family, a dish that always brings back memories of that warm summer day by the sea and the joy of discovering a new recipe to cherish.