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Rick Hirsch's Crab & Spinach Crepes

1:07 PM, Sep 27, 2012   |    comments
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Rick Hirsch's Baked Crab, Spinach & Fontina Crepes

Crepe Batter
1 cup all-purpose flour
¼ tsp salt
1 cup whole milk
3 eggs
1/3 cup water
Whisk all ingredients together till smooth, let rest for 15 minutes

To cook crepes
8" nonstick sauté pan or crepe pan
Preheat skillet on medium heat
Coat with butter, spoon 3 ounces of batter in pan, swirl to coat entire bottom surface of pan
and cook for approximately 2 minutes until lightly golden, flip with wide spatula and cook for approximately another minute. Remove from pan and lay flat until cool.
Repeat with remaining batter.

After Crepes have cooled, fill each one with:
¼ cup chopped fresh spinach,
2 tablespoons of fresh crab meat
1 tablespoon of grated Fontina cheese
Gently roll up crepe and place seam side down on very lightly oiled baking sheet
Bake at 350 until heated through, approximated 8-10 minutes

Roasted Red Pepper Coulis (cold sauce)
2 medium sized roasted red peppers (can use canned peppers)
2 tablespoons of grated parmesan cheese
2 Tablespoons of mayonnaise
2 Tablespoons of heavy cream
1/8 tsp. of salt
1/8 tsp. of white pepper

Place all ingredients in food processor and process until smooth

Place two crepes on plate crisscross and spoon sauce over crepes, serve immediately

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