Categories
|
Spinach Crab Crepes |
Tips: Try lean diced chicken in a light white
sauce or peeled shrimp instead of the
crab. |
Yield:4
|
|
INGREDIENTS: |
4 oz |
flour |
|
1 |
large egg, beaten |
|
1 1/4 cups |
cream |
|
4 1/2 oz |
frozen spinach, thawed, well drained, and chopped |
|
2 tsp |
vegetable oil |
|
|
salad greens, to serve |
|
|
lemon wedges, to serve |
|
|
FOR THE FILLING |
|
12 oz |
white crabmeat |
|
1 tbsp |
mango chutney |
|
1 tbsp |
reduced-calorie mayonnaise |
|
2 tbsp |
low-fat unsweetened yogurt |
|
2 tbsp |
fresh cilantro, chopped |
|
|
DIRECTIONS:
- Sift the flour into a bowl and remove any husks that remain in the strainer.
- Make a well in the center of the flour and add the egg. Gradually whisk in the milk, then blend in the spinach. Transfer the better to a pitcher and allow to stand for 30 minutes.
- To make the filling, mix together all the ingredients, except the cilantro, in a bowl, cover, and chill until required.
- Whisk the batter. Brush a crepe pan with a little oil, heat until hot, and pour in enough batter to cover the base thinly. Cook for 1-2 minutes until set, turn over and cook for 1 minute until golden.
- Repeat to make 8 pancakes, layering then on a plate with baking parchment.
- Stir the cilantro into the crab mixture. Fold each pancake into quarters. Open one fold and fill with crab mixture. Serve warm, with salad greens and lemon wedges.
|
|
|
|
|