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Stuffed Crêpes with Crabmeat (Crêpes au Crabe)

 

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
1, 7-ounce crêpe

Recipe ID
C00237

Ingredients
US standard
Crepes
Flour, all-purpose
1 cup
Eggs
4 each
Butter, melted
2 ounces
Milk
1 ½ cup
Salt
pinch
White pepper,
pinch
Filling:
Shallots, peeled, minced
2 ounces
Butter, clarified
2 ounces
Crabmeat
16 ounces
Dijon mustard
1 tablespoon
Béchamel sauce, thick
1 cup
Salt
To taste
White pepper, ground
To taste
Glaçage:
Hollandaise sauce
24 ounces
Heavy cream, whipped
8 ounces
Parmesan cheese
4 ounces
Preparation
  1. Gather all the ingredients and equipment.
  2. Make the béchamel sauce.
  3. Sift flour into a mixing bowl, and make a well in the center. Add the eggs one at a time, beating well after each addition.
  4. Add the milk slowly, working out all the lumps. Add the melted butter. Blend thoroughly. If possible, let batter rest covered for 30 minutes at 40°F (4°C).
  5. In a saucepan, heat the clarified butter and sauté the shallots until they are translucent.
  6. Add the crabmeat and Dijon mustard and blend in the béchamel sauce.
  7. Season with the salt and white pepper. Remove from the heat and let cool.
  8. In a nonstick pan or cast iron crepe pans, make the crêpes using as little batter as possible: 1 ounce of batter should yield a 6 inch/15 centimeter round crepe. Prepare all the crêpe batter.
  9. Lay the crêpes out on a cutting board. Add the filling, and roll. (Ends may be folded in. Crêpes may also be filled and folded in triangles.) Transfer to an oiled half-sheet pan.
  10. Prepare the hollandaise sauce. Keep warm.
  11. Whip the heavy cream. Fold the whipped cream into half of the hollandaise sauce.
  12. Warm the crêpes in the oven to internal temp of 165°F. Nappé the glaçage over the crêpes. Brown in the salamander.
  13. To serve: ladle 1 ounce of hollandaise onto the plate, place the browned crêpe on the sauce and garnish with chives, fines herbes, chervil, or tomato concassé.