The crêpe itself is a noble, balanced creature, but take liberties with the filling; it can be as rustic, ethnic, seasonal, low-brow or as fancy as you wish. Our most luxurious and delicate savory Easter crêpe is an excellent excuse to use some of the legendary sweet and succulent Pacific Northwest Dungeness crab along with a generous dab of salmon eggs. For the sweet followup, an exotic yet familiar surprise, we’ll employ a decadent, melting duo of Nutella and addiction-inducing Lindt white chocolate truffle squares.
The batter takes less than five minutes to make, and once you’ve churned out a stack of light, golden, glorious crepes, they can be filled with just about anything. All you need to remember is a simple ratio: 1 part liquid, 1 part egg, and 1/2 part flour. With those ingredients and a trusty non-stick pan, you’re in business. (We’ve provided you with our own recipe at the end of this post!)
Note that this dish is most preferably served in bed with a glass of fresh squeezed orange juice.
Dungeness Crab Crêpe with Blue and Gold Potato Salad
- 2 tablespoons butter
- 1/2 large onion, diced
- 2-inch section of leek, white part only
- 1/4 pound cooked Dungeness crab meat
- 1 package beech mushrooms
- Olive oil
- 2 blue potatoes, cooked and diced
- 2 Yukon gold potatoes, cooked and diced
- 1/2 cup Kewpie Japanese mayonnaise
- Sriracha hot sauce
- 1 lemon
- Various pickles (featured here are carrot, Brussels sprouts, and shaved beets)
- Baby kale
- Arugula flowers
- 4 tablespoons salmon roe
- Sea salt
In a bowl, combine the potato and mayonnaise. Season with Kosher salt and lemon juice. Add Sriracha to taste and mix well. Chill.
In a pan, melt butter and add leeks and onions. Gently cook over moderate heat until translucent and soft. Transfer to a bowl and let cool. Heat a pan over high flame and add olive oil. Sear mushrooms over high heat and keep turning until golden brown on all sides. Season with salt and lemon juice. Let cool. Combine leek and onion mixture with mushrooms and crab meat.
Spoon potato salad into a serving ramequin. Garnish with pickles, kale, and flowers. Lay the crepe flat out on a plate. In one quarter of the crepe, place 4-6 tablespoons of the crab mixture. Fold the crepe over in half, and then half again. Spoon salmon roe inside the opening.
Nutella and White Chocolate Crepes with Blood Oranges and Asian Pear
- 6 tablespoons Nutella
- 8 Lindt white chocolate squares
- 1 Asian pear, cut into bite-sized segments
- 1 blood orange, cut into bite-sized segments
- 8 picked small basil leaves
In a small serving bowl, combine the asian pear and blood orange segments. Garnish with basil leaves. Reserve chilled. Preheat an oven or toaster oven to 350F. Lay the crepe flat out on a plate. In one quarter of the crepe, place three tablespoons of Nutella. Top with four chocolate squares. Fold the crepe over in half, and then half again. Place the crepe in the oven. Heat the crepes until white chocolate oozes out of the crepe. Carefully transfer to a serving plate.
Quite tempting, aren’t they? Which would you prefer to enjoy this weekend?
Continue on for crêpe batter recipe…
- 200 grams buttermilk
- 200 grams beaten eggs
- 100 grams all purpose flour
- Kosher salt
In a bowl, combine the buttermilk, eggs, and flour. Mix using a whisk, making sure the batter is smooth. Optionally use an immersion blender to ensure an ultra smooth batter. Season to taste with salt. To cook, heat a non-stick pan over low heat until very warm. Grease the bottom of the pan with a small amount of butter. Pour in just enough batter to coat the bottom of the pan. Let the batter cook for about 1 minute, checking under the crepe to see if it is cooking and turning golden. Carefully flip the crepe using your fingers or rubber spatula and cook the other side until golden and brown in some spots. Remove to a plate, wipe out the pan with a dish towel, and repeat until you have a stack of crepes.