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Crepes Louise

Southern.Crockpot's picture
Ingredients
  Basic crepes 8
  Shallots 6
  Butter 2 Ounce
  Canned king crab 6 1⁄2 Ounce (1 Can)
  Bechamel sauce 1 Pint
  Egg yolk 1
  Madeira/Port 2 Teaspoon
  Hard-boiled eggs 2 , hardboiled
  Snipped chives 2 Teaspoon
  Whipped cream 2 Tablespoon
  Toasted slivered almonds 2 Tablespoon (For Garnish)
Directions

GETTING READY
1. Preheat the oven at 350°F.
2. Flake crab and remove any bony tissue.
3. Keep about 4 tablespoons of Bechamel sauce aside for using as topping later.

MAKING
4. Chop the shallots and sauté them in butter until they turn soft.
5. Add the flaked crab meat in the shallots.
6. In a bowl, add the remaining sauce, egg yolk, Madeira, hard-boiled eggs, chives and crab mixture. Mix well.
7. Take a buttered baking dish and arrange the spread on the crepes in one layer.
8. Cover the baking dish with aluminum foil and place in the oven for 15 minutes.
9. Mix the cream with the reserved 4 tablespoons sauce, spoon along centre of crepes.
10. Place the tin again in the oven this time uncovered for 5 minutes.

SERVING
11. Garnish the crepes with slivered almonds and toasted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Crab
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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