When we ventured into this cooking challenge there were a few recipes I was completely threatened by. Crepes were in my top 5. I don’t cook French food. I don’t have the fancy tools to make a crepe. But I do have a nonstick skillet, so that will have to do, right?! We are so pleasantly surprised by this recipe…it’s pretty easy! We have been brainstorming new filling ideas for our next crepe dinner.

Ingredients:

• 1/2 cup mascarpone cheese
• Pinch of cayenne pepper, or to taste
• 1/4 cup chopped chives
• Juice and zest of 1/4 lemon, or to taste
• Sea salt and freshly ground black pepper
• 10 ounces cooked white crab meat, or mixed white and brown meat
• Olive oil

For the crepe batter:

• 1 cup all-purpose flour
• Good pinch of salt
• 1 egg, beaten
• 1 cup milk

Preparation:

Steps:

1. First make the crepe batter. Sift the flour and salt into a mixing bowl. Make a well in the middle and add the egg. Slowly pour in the milk, mixing with the flour as you add. Whisk to form a smooth batter with no lumps, the thickness of heavy cream. Cover and leave to rest for 15 minutes.
2. Mix together the mascarpone, cayenne pepper, half of the chives, and some lemon juice and zest. Add some salt and pepper, then mix in the crab meat. Taste and adjust the seasoning if necessary, adding more lemon juice and/or zest and another pinch of cayenne or salt and pepper, if needed.
3. To cook the crepes, heat a dash of oil in a small to medium nonstick frying pan and swirl around to cover the bottom. When hot, but not smoking, add a small ladleful of the batter, just enough to coat the bottom of the pan, and swirl to spread it out thinly.
4. Cook on one side for 1-1.5 minutes until golden then flip the crepe and repeat on the other side. Transfer to a plate and keep warm while using the remaining batter in the same way.
5. To serve, place spoonfuls of the crab mascarpone mixture in the center of the warm crepes, fold them over it, and garnish with a sprinkling of the remaining chopped chives.