Crab Crepe Maxim'S
|Flour||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Cooking oil||1 Tablespoon|
|Crabmeat chunks||1 1⁄2 Cup (24 tbs)|
|Sour cream||3 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Tabasco sauce||4 Drop|
|Egg||1 , chopped|
|Chives||1 Tablespoon, chopped|
|Truffles/8 olive halves||8|
1.In a bowl, mix flour with salt and then add half and half.
2.Mix them well.
3.Put oil and egg and blend them until smooth.
4.Make sure the batter is thin to make crepes with not more than 1/8" thickness.
5.In a 8-9"inch omelette pan, heat a crepe by melting butter until frothy.
6.Prepare 4 such crepes with the bottom less roasted.
7.Once done, arrange the crepes on glaze paper.
8.Make 4 portions of meat according to the crepe.
9.Put 1/4 lime juice and top with 1 spoonfull of sour cream and roll the crepe gently.
10.Whisk the leftover sourcream, catsup, mustard, tabasco and salt.
11.Fill the crepes with sauce and add paprika.
12.Also add chopped egg and chives.
13.Decorate the crepes with sliced lemon and olives and refrigerate before serving.
The dish can be made one or two hours prior to serving.