Ingredients

For the crepe batter:
1/2 cup all-purpose flour
2 large eggs
1 tablespoon melted unsalted butter
1/2 cup whole milk

For the bechamel:
4 tablespoons butter
6 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch freshly grated nutmeg

For the filling and assembling:
1 pint lump crabmeat, picked over for shells
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped parsley leaves
1 tablespoon chopped chives
1 tablespoon chopped chervil leaves
1 tablespoon truffle oil
1/4 cups panko or bread crumbs
2 tablespoons melted butter

Instructions

For the crepes:

In a blender combine all the ingredients and process to form a smooth, thin batter. Refrigerate for at least
30 minutes before proceeding.

Heat a small skillet or crepe pan and when hot, brush lightly with butter. Ladle about 2 tablespoons of the
crepe batter into the pan, tilting the skillet to evenly coat the pan. Cook until golden brown on the bottom
and the top begins to look dry, about 1 minute. Using a spatula, carefully turn the crepe and cook the second
side until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm.
Repeat with remaining batter.

Yield: 8 to 10 crepes For the bechamel sauce:

In a saucepan melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being
careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and
thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the
heat and season with salt, pepper and nutmeg.
Yield: about 2 1/2 cups To finish:

Preheat the oven to 375 degrees F.

In a small bowl combine the crabmeat, salt, white pepper, parsley, chives, chervil and truffle oil and toss
gently to combine. Divide the filling evenly among the crepes, about 2 to 3 tablespoons per crepe. Roll up
crepes and place in a shallow casserole dish. Pour the bechamel over the crepes and sprinkle the panko over
the top of the sauce. Drizzle the melted butter over the top and bake for 15 to 18 minutes, or until lightly
browned on top. Serve hot.

Yield: 4 first-course servings