Frank's Recipes! Crab Crepes

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Crab Crepes

Serving Size : 8

CREPES:
1/2 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup cream
1/4 cup milk
pinch salt
1 1/4 ounces melted butter

FILLING:
1 1/4 ounces butter
1 tablespoon oil
1 onion, finely chopped
1/2 green bell pepper, finely chopped
1 clove garlic, crushed
4 1/4 ounces ham, chopped
6 1/4 ounces crabmeat
1 tablespoon brandy

SAUCE:
1 cup water
1 chicken bouillon cube
4 1/2 ounces butter, coarsely chopped
3 tablespoons lemon juice
1 egg yolk
2 teaspoons corn starch
2 teaspoons water
2 teaspoons chopped capers
salt and freshly ground pepper, to taste

Make crepes:
Sift flour into bowl and add eggs, cream, milk, and salt. Mix until well combined. Beat in the melted butter and let mixture stand for one hour. Pour a thin layer of the batter into an 8-inch pan, brown on one side, flip and brown other side. This will make approximately 8 crepes.

Make filling:
Heat butter and oil in pan, add the onion, bell pepper, and garlic and cook for 5 minutes. Add the chopped ham and crabmeat and cook for 1 minute. Remove from heat and add brandy.

Make sauce:
Pour the 1 cup water, bouillon cube, chopped butter, and lemon juice in a pan, bring to a boil and stir until the butter melts. Reduce to a low heat, add mixed egg yolk, cornstarch, and water. Stir until thickened. Do not boil. Add capers and season with salt and pepper.

Divide filling between the crepes and roll up, enclosing ends. Place in a greased shallow ovenproof dish. Cover the dish and bake in a moderate oven for 15 minutes. Serve with sauce.