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

Directions

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