Crepes with Truffled Crabmeat Filling
- 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
DirectionsFor the crepes:
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 crepesFor 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 cupsTo 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
Recipe courtesy Emeril Lagasse, 2003