Trader Vic’s Crab Crêpes Bengal

Name: Trader Vic’s Crab Crêpes Bengal
Yield: Serve 2 crêpes per person as a main course, and 1 crêpe as an appetiser.
Ingredients: slivers of truffle (optional); salt; 1 egg yolk; 3 eggs; 1 tablespoon butter; 2 level teaspoons finely chopped shallots or onion; ½ pound crabmeat; 3 ounces sifted plain flour; ¾ pint milk; ½ pint thick cream sauce; ¼ pint dry white wine; 1 dash tabasco; 2 dashes worcestershire sauce; Monosodium Glutamate; salt and freshly ground black pepper; ½ level teaspoon curry powder; 4 tablespoons whipped cream; 4 tablespoons hollandaise sauce or 2 egg yolks; 4 tablespoons cream sauce, reserved from filling ingredients

Preparation info

Serve
2
per person as a main course, and 1 as an appetiser.

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

Crêpes

¾ pint milk
3 ounces sifted plain flour
3

Fish course
Pescatarian

Method

Crêpes

Mix milk and flour well but quickly, then add the eggs and egg yolk, and mix well, adding a dash of salt. Cook crêpes as usual. They should be about 5½ inches in diameter.

Spoon 2 tablespoons