Crab-a-leekie crepes

Yield: 4 Servings

Measure Ingredient
3 \N Eggs
1 teaspoon Sugar [optional]
2 \N Egg yolks
½ teaspoon Salt
¼ cup Lemon juice, fresh
1½ teaspoon Vegetable oil
¾ cup Milk
2 teaspoons Lemon rind, grated
1 cup All-purpose flour
1 pounds Crab or Imitation crab
1 cup Dry curd cottage cheese
1 small Leek, thinly sliced
½ small Tomato, finely diced
1 small Lime - juice only
1 tablespoon Balsamic vinegar
1 teaspoon Salt
1 teaspoon Seafood seasoning
3 tablespoons Butter
3 tablespoons Flour
½ cup Chicken stock
½ cup Sour cream, or heavy cream
½ cup White wine
\N \N Salt & White pepper




Ingredient note: Imitation crab, has several commercial names but generally consists of processed pollack with natural and imitation flavouring. It is processed so as to resemble crab meat - a white mean with a red exterior. This product is less expensive than natural crab and makes an excellent substitute.

Lemon Crepes: Combine eggs, egg yolks, and lemon juice. Beat the mixture to thoroughly combine ingredients and incorporate air into the mixture. Add the milk and whisk again.

Sift flour, salt, sugar [if using]together in a separate bowl then gradually incorporate into egg mixture. Add vegetable oil and blend thoroughly. Batter should be very smooth and creamy. Do not allow lumps to form [don't strained out lumps - they should be passed through a sieve so as to break them down.) Add grated lemon rind and allow the mixture to rest for one hour. If mixture thickens during this period, 1-2 Tb of milk may be added. It is important that the crepes do not become pancakes.

Use a large hot crepe pan [or lg round frying pan]. Add vegetable oil to pan and swirl to coat. Gently pour in only sufficient batter to coat the whole surface of the pan swirling to get a thin and even coating. The crepe should be turned when the top is set and the bottom is lightly browned. Only cook the other side until the desired colour is achieved. Remove and set aside to cool.

Filling: Chop the crab, or imitation crab, into bite size chunks and place in large mixing bowl. Thinly slice the white of 1 small leek.

Slicing should produce thin rounds. Press out the rounds so as to separate the slice into small rings. Add to mixing bowl along with a finely dice half of a small tomato.

To the mixture, add approx. 1 c of dry-curd cottage cheese, the balsamic vinegar and the juice of one small lime. Add seasonings.

[The seafood seasoning is a commercial preparation available at most stores.] Combine all ingredients in the bowl. Cover with plastic wrap and allow to stand in fridge for up to 2 hrs.

Remove from fridge and toss lightly. Scoop out sufficient filling to fill the centre of each crepe. Do not overfill. Roll the crepes up into packages and place in a microwave dish, seam side down. Allow to stand while making sauce.

Sauce: In top of double-boiler, over medium-high heat, melt butter and add the flour. Cook, stirring constantly until thickened. Add liquids. Whisk while simmering gently; until mixture is the desired consistency. Reduce heat.

Microwave the stuffed crepes. Time will vary according to quantity.

For eight filled crepes allow approx. 6 minutes. Heat until very warm throughout. Adjust time if necessary according to microwave capability.

Allow one crepe per person for entree, two crepes per person if serving with a garden salad, or three per person in serving alone with sauce. Pour a generous amount of the hot sauce over the top just before serving.

Foot-note: the quantity of leek, the balsamic vinegar and the lime juice should not be eliminated from this recipe [at least not without trial]. The combination of textures between the crepe, the seafood and the barely cooked leek are a treat. The subtle flavour variations created by the short marination of the filling ingredients in the juice and the vinegar, are quite delightful and work well with this sauce.

[-=PAM=-] [Crepe adapted from Lynn M Alford]

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