Crab Crepes With Lemon And Caper Sauce


For The Crepes

2 Eggs

1/2 Cup Cream

1/4 Cup Milk

1/2 Cup Plain Flour

30 gms ( 1oz) Butter

Pinch Of Salt

For The Filling

125 gms (4 oz) Ham

1 Onion

1/2 Red Capsicum

1 Clove Garlic

30 gms (1 oz) Butter

1 Tablespoon Vegetable Oil

1 185gm (6.5 oz) Can Of Crab Meat

I Tablespoon Brandy

Lemon And Caper Sauce

1Cup Water

1 Chicken Stock Cube

125 gms (4 oz) Butter

1 Egg Yolk

2 Teaspoons Cornflour

2 Teaspoons Water

3 Tablespoons Lemon Juice

2 Teaspoons Chopped Capers

Salt And Pepper.


Make The Filling-

Heat the butter and the oil in a saucepan,add the peeled and finely chopped onion,crushed garlic and finely chopped capsicum to pan and cook 5 minutes,add the finely sliced ham and drained crab meat ,cook a further 2 minutes ,remove from heat and add the brandy.Set aside while you make the crepes.

In a large bowl add sifted flour,make a well in the centre,add lightly beaten eggs,cream and milk,mix till well combined,melt the butter and beat it in the mixture,let stand 1 hour.

Lightly oil a large heavy base frying pan and heat then add a thin layer of the batter 18cm (7in) inn diameter,brown on one side then turn and cook the other side,repeat till all batter is used.(Makes about 8 crepes).

Divide the filling evenly between the crepes ,roll up enclosing the ends then place the crepes in a greased shallow ovenproof dish in a single layer.bake covered in a moderate oven 15 minutes or till heated through ,serve with the Lemon and Caper sauce-

Place the water ,crumbled stock cube,butter and lemon juice in a small saucepan ,bring to the boil and stir till the butter melts,reduce heat to low add the combined egg yolk,cornflour and water,stir over a gentle heat and do not allow to boil,add the capers and season with salt and pepper and pour over crepes.

1 Comment (+add yours?)

  1. K Laurence.
    Dec 19, 2019 @ 09:38:39

    I’m going to try this. However have you seen a recipe like this in the woman’s weekly cookbook series? It was in a seafood one and it was so delicious. I think it came out in 1985. I think Ellen Sinclair might have developed it.


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