For the crepe batter
2 eggs
1 tablespoon of olive oil
2/3 cup of milk (160 ml)
1/2 cup of all-purpose flour (60 g)
1/4 teaspoon of salt
1 tablespoon of sugar
For the filling
3 tablespoons of melted butter
1/2 cup of fresh mushroom slices (55 g)
1/4 cup of red pepper flakes (35 g)
1/4 cup of finely chopped onion (40 g)
500g of crab meat
3 tablespoons of white wine
3 tablespoons of all-purpose flour
1 egg yolk
1 cup of natural yogurt (200 g)
4 drops of hot sauce
1 tablespoon of chopped parsley
1 teaspoon of salt
For the sauce
2 tablespoons of olive oil
1 medium onion (100g) finely chopped
1 can of tomato puree (400g)
1/2 teaspoon of salt
For the crepe batter
2 eggs
1 tablespoon of olive oil
2/3 cup of milk (160 ml)
1/2 cup of all-purpose flour (60 g)
1/4 teaspoon of salt
1 tablespoon of sugar
For the filling
3 tablespoons of melted butter
1/2 cup of fresh mushroom slices (55 g)
1/4 cup of red pepper flakes (35 g)
1/4 cup of finely chopped onion (40 g)
500g of crab meat
3 tablespoons of white wine
3 tablespoons of all-purpose flour
1 egg yolk
1 cup of natural yogurt (200 g)
4 drops of hot sauce
1 tablespoon of chopped parsley
1 teaspoon of salt
For the sauce
2 tablespoons of olive oil
1 medium onion (100g) finely chopped
1 can of tomato puree (400g)
1/2 teaspoon of salt
Make the crepe batter: In a medium bowl, combine all the ingredients and mix well with a whisk
In a non-stick skillet with a 16 cm diameter, spread 3 tablespoons of the batter and cook over medium heat until golden brown on the bottom
Flip and cook the other side (approximately 1 minute per side)
Transfer to a plate and repeat the process with the remaining batter. Reserve
Make the filling: In a medium pan, melt 2 tablespoons of butter over medium heat
Add the mushroom and cook, stirring occasionally, until golden brown (approximately 2 minutes)
Remove from the pan and reserve
In the same pan, add the pepper and onion and cook, stirring occasionally, until the onion is soft (approximately 2 minutes)
Transfer to a plate and also reserve
Add the remaining butter, crab meat, and white wine to the pan
Cook, stirring constantly, until the mixture is smooth (approximately 4 minutes)
Add the reserved mushroom, pepper, and onion, along with the flour and mix well
At the end, beat the egg yolk lightly, add the yogurt and mix
Add it to the crab meat mixture and cook, stirring occasionally, until thick (approximately 3 minutes)
Add the hot sauce, parsley, and salt and mix
Distribute the filling among the reserved crepe disks and roll them up
Arrange on a plate and serve immediately
For the sauce: In a medium pan, heat the olive oil over medium heat
Add the onion and cook, stirring occasionally, until soft (approximately 2 minutes)
Add the tomato puree, salt, and sugar and stir
Bring to a simmer and let cook for about 10 minutes
Transfer to a blender and blend until smooth
Distribute the sauce over the crepe disks and serve immediately
Calories per serving: 285
