Jumbo Lump CrabMeat, Mornay, Lemon Butter

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.

Make the Crepes

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.

Prepare the Mornay Sauce

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.

Assemble the Crepes

In a small saucepan, combine lemon juice and butter over low heat until melted and warmed through.

Prepare Lemon Butter

Place the filled crepes on a serving plate, drizzle with lemon butter, and garnish with fresh parsley.

crab crepe

Recipe information

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