• Tommy Centola

Crabmeat Crepes from the original Brennan's Cookbook

I love crepes. Seafood makes a great filling for a savory appetizer or entree. Here is the recipe from Brennan's original cookbook.


3 tablespoons Butter

1/4 cup finely chopped Green Onions

1/4 cup Flour

3/4 cup Fish Stock ( I use Seafood Stock)

1/4 cup White Wine

1/4 teaspoon Salt

Dash Cayenne

1 Egg Yolk, beaten

1 cup Lump Crabmeat


Brennan's Crepe Batter


3/4 cup sifted Flour

Pinch of Salt

1 teaspoon Sugar

2 Eggs

Milk


Mix eggs with flour, sugar and salt. Add milk until batter is consistency of condensed milk. Beat until smooth. Heat a 6-inch skillet oiled with pastry brush dipped in vegetable oil. Pour batter (2 tablespoons) into pan, tilting quickly to distribute batter evenly. Cook 1 minute or so, until brown then turn and brown on the other side. Oil pan with brush, and repeat. Keep cooked crepes warm in a towel.


For the Crepes


In a 9-inch skillet over medium heat, melt butter and sauté onions until tender. Blend in the flour thoroughly. Cook slowly about five minutes, stirring constantly. Do not brown. Remove from heat. Blend in the stock, wine, salt and pepper until smooth. Ble d in egg yolk thoroughly. Stir in crabmeat and return to pan to heat.Gently cook over low heat, stirring constantly about 15 minutes. Sauce will be thick. Roll each crepe with 3 tablespoons of crabmeat mixture. Pour remaining mixture on either side of the cakes. Garnish with chopped parsley.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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