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Ingredient note: Imitation crab, has several commercial names but
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generally consists of processed pollack with natural and imitation
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flavouring. It is processed so as to resemble crab meat - a white
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mean with a red exterior. This product is less expensive than natural
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crab and makes an excellent substitute.
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Lemon Crepes: Combine eggs, egg yolks, and lemon juice. Beat the
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mixture to thoroughly combine ingredients and incorporate air into
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the mixture. Add the milk and whisk again.
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Sift flour, salt, sugar [if using]together in a separate bowl then
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gradually incorporate into egg mixture. Add vegetable oil and blend
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thoroughly. Batter should be very smooth and creamy. Do not allow
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lumps to form [don't strained out lumps - they should be passed
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through a sieve so as to break them down.)
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Add grated lemon rind and allow the mixture to rest for one hour. If
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mixture thickens during this period, 1-2 Tb of milk may be added. It
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is important that the crepes do not become pancakes.
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Use a large hot crepe pan [or lg round frying pan]. Add vegetable oil
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to pan and swirl to coat. Gently pour in only sufficient batter to
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coat the whole surface of the pan swirling to get a thin and even
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coating. The crepe should be turned when the top is set and the
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bottom is lightly browned. Only cook the other side until the desired
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colour is achieved. Remove and set aside to cool.
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Filling: Chop the crab, or imitation crab, into bite size chunks and
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place in large mixing bowl. Thinly slice the white of 1 small leek.
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Slicing should produce thin rounds. Press out the rounds so as to
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separate the slice into small rings. Add to mixing bowl along with a
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finely dice half of a small tomato.
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To the mixture, add approx. 1 c of dry-curd cottage cheese, the
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balsamic vinegar and the juice of one small lime. Add seasonings.
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[The seafood seasoning is a commercial preparation available at most
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stores.] Combine all ingredients in the bowl. Cover with plastic wrap
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and allow to stand in fridge for up to 2 hrs.
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Remove from fridge and toss lightly. Scoop out sufficient filling to
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fill the centre of each crepe. Do not overfill. Roll the crepes up
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into packages and place in a microwave dish, seam side down. Allow to
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stand while making sauce.
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Sauce: In top of double-boiler, over medium-high heat, melt butter
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and add the flour. Cook, stirring constantly until thickened. Add
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liquids. Whisk while simmering gently; until mixture is the desired
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consistency. Reduce heat.
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Microwave the stuffed crepes. Time will vary according to quantity.
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For eight filled crepes allow approx. 6 minutes. Heat until very warm
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throughout. Adjust time if necessary according to microwave
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capability.
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Allow one crepe per person for entree, two crepes per person if
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serving with a garden salad, or three per person in serving alone
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with sauce. Pour a generous amount of the hot sauce over the top just
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before serving.
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Foot-note: the quantity of leek, the balsamic vinegar and the lime
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juice should not be eliminated from this recipe [at least not without
|
trial]. The combination of textures between the crepe, the seafood
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and the barely cooked leek are a treat. The subtle flavour variations
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created by the short marination of the filling ingredients in the
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juice and the vinegar, are quite delightful and work well with this
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sauce.
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[-=PAM=-] [Crepe adapted from Lynn M Alford]
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