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Savory crepes I did the same day as my previous submission (apple crepes). These are stuffed with crab and cheese.
Crêpe Batter (makes 2 dozen)
Bread flour 8oz
Cake flour 8oz
Sugar 2oz (you can omit or reduce the sugar for savory recipes)
Salt .5oz
Eggs 7
Milk 1qt
Oil or clarified butter 5oz
Sift dry ingredients into a large bowl.
Add eggs and just enough milk to make a soft paste. Mix until smooth and lump-free
.
Gradually mix in the rest of the milk and clarified butter. The batter should be the consistency of heavy cream. If it is too thick, mix in a little water. If it has lumps, pour it through a strainer.
Let batter rest 2 hours before frying.
Crêpe Batter (makes 2 dozen)
Bread flour 8oz
Cake flour 8oz
Sugar 2oz (you can omit or reduce the sugar for savory recipes)
Salt .5oz
Eggs 7
Milk 1qt
Oil or clarified butter 5oz
Sift dry ingredients into a large bowl.
Add eggs and just enough milk to make a soft paste. Mix until smooth and lump-free
.
Gradually mix in the rest of the milk and clarified butter. The batter should be the consistency of heavy cream. If it is too thick, mix in a little water. If it has lumps, pour it through a strainer.
Let batter rest 2 hours before frying.
Category Photography / All
Species Unspecified / Any
Size 908 x 542px
File Size 129.5 kB
Listed in Folders
This sounds like a fantastic idea! Wuff has really enjoyed seafood crepes in the past. But those were primarily Shrimp.
Did you add any sauce or such with the crab? Or just Crab and (creme?) cheese? Wuff's thinking a 'seafood Béchamel" sort of thing would go well in there.
Did you add any sauce or such with the crab? Or just Crab and (creme?) cheese? Wuff's thinking a 'seafood Béchamel" sort of thing would go well in there.
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