You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet another for you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes. Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.
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WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.
Now, they’re easy. Time changes so many things.
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I just noticed the sodium numbers on this recipe–yikes. TIL: crab is apparently really high in natural sodium.
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Ingredients. This is a hodgepodge of dairy substitutes, real dairy, real eggs, and real crab. I can’t even begin to explain what’s going on here, other than that my refrigerator can be very conflicting sometimes.
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Starting off with the crêpe batter. In case you were wondering, I still have and use the real cards when I cook these recipes–I never actually got rid of them.
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Eggs for the crêpe batter.
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This cheap griddle is one of my favorite cooking tools, even if it can be a pain to store. Instant flat-top!
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I set up a rack beforehand for the finished crêpes to cool.
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I’ve come so far in my crêpe-making skills. They could stand to be a little wider and thinner, but otherwise they’ll work.
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Making the roux for the filling.
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Looking nice and bubbly.
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Whisking in the (oat) milk slowly, keeping it smooth and thick.
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Tossed in the crab meat.
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Stuffed and rolled as many crêpes as I could fit in the pan–I made a few more than the recommended 8.
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Sprinkled (fake) cheese on top to melt.
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After baking. The fake stuff doesn’t exactly meld together or brown like real cheese, but they’ve come a long way in what it CAN do.
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Blurry final picture of the pan after pulling one or two out. I don’t seem to have a picture of it on a plate, so this will have to do. Overall, very good, and would make for my next (socially-distanced, outdoor, mask-wearing) brunch.
Grade: A