Crab Stuffed Crepes

Crepes de Txangurro
Portions:6
Preparation Time: 1 hour
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Equipment

Ingredients

For Crepes:

  • 1 large egg
  • ½ cup milk
  • ½ cup water
  • 1 cup all-purpose flour
  • ⅛ teaspoon salt

For Crab Filling:

  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped leeks white part only
  • 2 tablespoons very finely chopped onion
  • 2 tablespoons very finely chopped carrot
  • ½ pound fresh crab meat
  • 2 tablespoons brandy

For Marinara Sauce:

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1 small tomato finely chopped
  • ¼ cup dry white wine
  • 1 teaspoon finely chopped fresh thyme or ⅛ teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • 2 cups fish broth or bottled clam juice
  • Salt to taste

Instructions

  • In a food processor, combine egg, milk, water, flour, and salt.
  • Process until smooth.
  • Lightly grease a small skillet or crepe pan and heat over medium heat.
  • Pour enough batter to coat the pan (about 1 tablespoon), swirling to spread evenly.
  • Cook until set, then flip and cook the other side.
  • Do not brown.
  • Repeat with remaining batter.
  • Prepare the Crab Filling:
  • Heat olive oil in a medium skillet over medium heat.
  • Add leeks, onion, and carrots.
  • Cover and cook for 15 minutes until softened.
  • Add crab meat and brandy.
  • Ignite the brandy with a match or lighter (standing away from the skillet) and let it die out.
  • Cook for an additional 1 minute.
  • Set aside.

Prepare the Marinara Sauce:

  • Heat olive oil in a medium skillet over medium heat.
  • Add onion and cook until softened, about 5 minutes.
  • Add tomato and cook until liquid evaporates.
  • Stir in wine, thyme, and bay leaf.
  • Cook until sauce is reduced by half.
  • Add flour and cook for 1 minute, then add fish broth.
  • Simmer for 30 minutes.
  • Strain the sauce through a fine-mesh strainer, reserving 1 cup.
  • Discard solids.
  • Season with salt to taste.

Assembly and Baking:

  • Preheat oven to 400°F (200°C).
  • Place 2 tablespoons of crab meat in the center of each crepe, roll up, and place seam side down in a greased baking dish.
  • Pour reserved marinara sauce over the crepes.
  • Bake for 10 minutes.
  • Serve hot.

Notes / Tips / Wine Advice:

Wine Pairing:

Pair these Crab Stuffed Crepes with a crisp and acidic Spanish Albariño or a dry Sauvignon Blanc. The bright acidity of these wines complements the richness of the crab filling and the tangy marinara sauce, creating a harmonious balance of flavors.

Nutritional Information

Calories: 290 kcal | Carbohydrates: 24 g | Protein: 16 g | Fat: 12 g | Fiber: 2 g | Sugar: 3 g
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Course Appetizer / Fish / Seafood / Main Dish / Pancake’s / Crepes
Cuisine European / Spain