|Cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Butter||1 Ounce (30 Gram)|
|Ham||4 Ounce (125 Gram)|
|Garlic||1 Clove (5 gm)|
|Canned crab||185 Gram (1 Can)|
|For lemon and caper sauce|
|Water||1 Cup (16 tbs)|
|Chicken stock cube||1|
|Butter||4 Ounce (125 Gram)|
|Lemon juice||3 Tablespoon|
|Chopped capers||2 Teaspoon|
Crepes Sift flour into bowl, make well in centre, add lightly beaten eggs, cream and milk, mix until well combined.
Beat in melted butter, allow to stand 1 hour.
Pour thin layer of batter into pan 18cm (7in) in diameter, brown on one side, turn and cook other side.
Repeat until all batter is used.
Divide filling between the crepes, roll up enclosing ends.
Place crepes in greased shallow ovenproof dish, in single layer.
Bake, covered, in moderate oven 15 minutes or until heated through.
Serve with Lemon and Caper Sauce.
Filling Heat butter and oil in pan, add peeled and finely chopped onion, crushed garlic and finely chopped pepper to pan, cook 5 minutes.
Add finely chopped ham and drained crab, cook further 1 minute.
Remove from heat, add brandy.
Lemon and Caper Sauce Place water, crumbled stock cube, roughly chopped butter and lemon juice in pan, bring to boil, stirring until butter melts.
Reduce heat to low, add combined egg yolk, cornflour and water.
Stir over low heat until thickened.
Do not boil.
Add capers, season with salt and pepper