King Crabmeat Crepes with Bechamel Cream Gratin

Total Time:
1 hr
30 min
30 min

10 to 12 crepes

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup light beer
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon sour cream
  • 1 tablespoon melted butter, plus butter for sauteing
  • Crabmeat Filling, recipe follows
  • Crabmeat Filling:
  • 8 to 10 ounces cooked crabmeat or canned
  • 1 teaspoon shallots, finely chopped
  • 1/2 teaspoon dry English mustard
  • 1/4 teaspoon prepared horseradish
  • Pinch salt and pepper
  • 1 lemon, juiced
  • 1/3 cup bichamel sauce, recipe follows
  • 3 tablespoons mayonnaise
  • 1/2 cup fine bread crumbs, fresh as possible
  • 1 tablespoon corn oil
  • 1 clove garlic, peeled and minced
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon finely chopped chives
  • 1 tablespoon Parmesan, grated
  • Bechamel Sauce:
  • 2 tablespoons butter
  • 1 small onion, sliced
  • 3 tablespoons flour
  • Pinch thyme
  • Pinch nutmeg
  • 2 cups milk
  • 1/4 teaspoon salt
  • Sift the flour and salt into a large mixing bowl. Stir in the beer, mixing until smooth. Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth. Add the sour cream and melted butter. Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.

  • Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish.

  • In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan. Mix well and sprinkle over the filled crepes. Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown. Serve hot.

Crabmeat Filling:
  • On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise. Cook for about 5 minutes until heated through.

Bechamel Sauce:
  • Melt butter in a saucepan. Add onion and saute until transparent. Stir in flour and cook over medium heat until a roux is formed. Mix in thyme and nutmeg. In another saucepan, bring milk and salt to a boil. Pour hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve.

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