For the dough
1 egg
1 tablespoon of melted butter
3/4 cup of milk (180 ml)
1/2 cup of all-purpose flour (60 g)
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
For the filling
1 medium onion (100 g) finely chopped
2 tablespoons of olive oil
400 g of crab meat
1 tablespoon of lemon juice
1/2 teaspoon of salt
2 teaspoons of dried thyme
1 tablespoon of cornstarch dissolved in 1/2 cup of milk (120 ml)
100 g of fresh mushroom (champignon) sliced
For the dough
1 egg
1 tablespoon of melted butter
3/4 cup of milk (180 ml)
1/2 cup of all-purpose flour (60 g)
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
For the filling
1 medium onion (100 g) finely chopped
2 tablespoons of olive oil
400 g of crab meat
1 tablespoon of lemon juice
1/2 teaspoon of salt
2 teaspoons of dried thyme
1 tablespoon of cornstarch dissolved in 1/2 cup of milk (120 ml)
100 g of fresh mushroom (champignon) sliced
Make the dough: In a medium bowl, combine all ingredients and mix well with a hand mixer
In a non-stick skillet of 16 cm diameter, spread 2 tablespoons of the dough and cook over medium heat until browned on the bottom
Flip the crepe and let it brown on the other side (approximately 1 minute per side)
Transfer to a plate
Repeat with the remaining dough
Set aside
Preheat the oven to 200°C (hot)
Make the filling: In a medium skillet, cook the onion in oil over medium heat, stirring occasionally, until softened (approximately 3 minutes)
Add the crab meat, lemon juice, salt, thyme, cornstarch mixture with milk, and mushroom, and cook, stirring occasionally, until the filling is lightly thickened (about 5 minutes)
Remove from heat, add cheese, and mix
Distribute the filling evenly among the reserved crepes and roll
Arrange side by side in a refrigerator, cover with aluminum foil and bake in a preheated oven until hot (approximately 10 minutes)
Serve immediately
190 calories per serving
