Crepes

I haven’t made crepes in a long time, and didn’t have a lot of ingredients on hand, but managed to come up with an easy and tasty concoction.

  • 1 can crabmeat (the cheap kind that looks like a large can of tuna, not the fancy fresh lump meat, although that would be fine too)
  • pepper jelly
  • pecorino romano or other firm cheese, grated
  • freshly ground black pepper
  • freshly grated nutmeg

Prepare crepes (see below for recipe). Move to a plate. Slather lightly with pepper jelly. Add a spoonful of crabmeat. top with cheese and seasonings. fold sides in and roll up.

 

Crepes

  • 1/2 liter water
  • 1/2 liter milk
  • 2 eggs
  • 300-400 grams of flour
  • 1 TB. oil
  1. Scramble the eggs in a bowl with a whisk. Add milk and water. Mix. Add oil, and mix.
  2. Add flour, a little at a time, until it starts to thicken. Should still be pretty thin.
  3. Leave batter in refrigerator for 2 hours.
  4. Put a very thin layer of batter in a warm non-stick pan, and swish it around until it covers the entire bottom of the pan.
  5. Cook on both sides, then serve a sauce of your choice on top and/or filling.

Note: Recipe makes a lot and can easily be halved.