Crab and Eggs in Chive Crepes Recipe

Crab And Eggs In Chive Crepes Recipe

Ingredients

Serves 6

• 1 cup all-purpose flour
• 7 large eggs
• 1 large egg yolk
• 3/4 cup half-and-half
• 3 tbsps. chopped chives plus whole chives for garnish
• 1/4 tsp salt
• 6 tbsps. unsalted butter, melted
• 1 tsp minced shallot
• 1/2 lb. lump crabmeat
• 3 tbsps. creme fraiche

Method

1. Place the flour in a large mixing bowl and create a well in the center
2. In another mixing bowl or measuring cup, whisk together 1 egg, the egg yolk, half-and-half, 1/2 cup water, chives, salt and 2 tbsps melted butter
3. Pour this mixture into the well and whisk to combine
4. Allow the crepe batter to rest for 30 minutes
5. Heat an 8-or 9-inch crepe pan or skillet over medium-high heat and brush the pan with 1 tsp melted butter.
6. Pour in 1/4 cup batter and swirl the pan quickly so that the batter covers the pan thinly and evenly.
7. Cook until the crepe loosens and the edge begins to curl, about 45 seconds.
8. Turn the crepe over and cook for 30 seconds longer.
9. Remove the crepe to a cooling rack.
10. Continue until 6 crepes are completed, brushing with melted butter as necessary.
11. Keep the crepes warm.
12. Poach 6 eggs according to your preferred method
13. Heat a medium skillet over medium heat and add the remaining 2 tbsps butter
14. Add the shallot and cook until just softened, about 1 minute
15. Add the crabmeat and cook until heated through, about 3-4 minutes
16. Remove from the heat and stir in the creme fraiche
17. Divide the crab mixture among the 6 crepes and top each with a poached egg
18. Fold the crepes in half and garnish with whole chives to serve

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Full List of Crepe Recipes

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