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Crepes with Truffled Crabmeat Filling Recipe

Crepes with Truffled Crabmeat Filling

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on July 11, 2006

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    My wife and I were not a big fan of this dish. I don't know if I used the correct kind of truffle oil; the local shop had black and white(the recipe did not specify. I bought the white at $12.00 for 1.5 o.z. and I think the expensive additive ruined the dish for me. As a caveat this was the first time I have had truffle oil, it might be an acquired taste. It was too overpowering for us. The crab filling was pretty dry too. I would not make this dish again.

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  • on September 20, 2004

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    This is a wonderful recipe that everyone should try! It's very simple to put together and ABSOLUTELY superb. I would just suggest that you double the sauce ingredients so you don't run low on it as I did. Again...WONDERFUL...

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  • on September 05, 2004

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    Filling seemed a bit dry.
    I have made a seafood crepe with shrimp, crab and scallops, included in this was spinache and mushrooms in white wine, THEN the bechamel sauce.

    Never misses and not as dry as Emeril's

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