Crabmeat crepes

Name: Crabmeat crepes
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Ingredients: 1 cup buckwheat flour; ¼ cup flour; 2 cups crabmeat, picked over for shells and cartilage; Neutral oil, such as canola or grapeseed, as needed; 2 cups crabmeat, picked over for shells and cartilage; 2 cups crabmeat, picked over for shells and cartilage; ½ cup milk; 2 eggs; Neutral oil, such as canola or grapeseed, as needed; Neutral oil, such as canola or grapeseed, as needed; 4 lemon wedges; 2 tablespoons Mayonnaise, or use bottled mayonnaise; 2 tablespoons Mayonnaise, or use bottled mayonnaise; 1 tablespoon minced tarragon, plus a few sprigs for garnish; 2 teaspoons fresh lemon juice; Salt and cayenne pepper; Salt and cayenne pepper; 4 tablespoons butter, preferably salted; 2 egg yolks, beaten

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These filled crepes are quite satisfying, so one per person is enough. Of course, you can make 8 crepes and simply double the other ingredients.

Ingredients

¼ cup flour
1 cup buckwheat flour
2 eggs

Fish course
Pescatarian
Breakfast
Brunch

Method

Combine the first 4 ingredients and 1 cup water in a bowl; whisk until smooth and let sit for at least an hour, refrigerated.
Heat a 10-inch nonstick skillet over high heat for a