Crab Stuffed Crepes
Crepes de Txangurro
Equipment
- medium skillet
- baking dish
Ingrediënten
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
Instructies
- 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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