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Ingredients
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Ingredients
Method
Directions
- 1
Make the Crepes
In a mixing bowl, whisk together flour, eggs, milk, nutmeg, salt, and white pepper until smooth. Heat a non-stick pan over medium heat and melt a little butter. Pour in about 1/4 cup of batter, tilting the pan to spread it evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with remaining batter.
- 2
Prepare the Mornay Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the heavy cream and cook until thickened. Remove from heat and stir in the grated Gruyère cheese until melted and smooth. Season with salt and pepper to taste.
- 3
Assemble the Crepes
On each crepe, spoon a generous amount of jumbo lump crab meat. Drizzle with Mornay sauce and fold the crepe over. Repeat with remaining crepes.
- 4
Prepare Lemon Butter
In a small saucepan, combine lemon juice and butter over low heat until melted and warmed through.
- 5
Serve
Place the filled crepes on a serving plate, drizzle with lemon butter, and garnish with fresh parsley.
