For the crepe batter
1 egg
1 tablespoon melted butter
3/4 cup whole milk (180 ml)
1/2 cup all-purpose flour (60 g)
1/2 teaspoon active dry yeast
1/4 teaspoon salt
For the filling
1 medium onion (100 g), finely chopped
2 tablespoons olive oil
400 g crab meat
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
2 teaspoons chopped parsley
1 tablespoon cornstarch dissolved in 1/2 cup milk (120 ml)
100 g fresh mushroom, sliced
1/2 cup grated cheddar cheese (60 g)
For the crepe batter
1 egg
1 tablespoon melted butter
3/4 cup whole milk (180 ml)
1/2 cup all-purpose flour (60 g)
1/2 teaspoon active dry yeast
1/4 teaspoon salt
For the filling
1 medium onion (100 g), finely chopped
2 tablespoons olive oil
400 g crab meat
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
2 teaspoons chopped parsley
1 tablespoon cornstarch dissolved in 1/2 cup milk (120 ml)
100 g fresh mushroom, sliced
1/2 cup grated cheddar cheese (60 g)
Make the crepe batter: In a medium bowl, combine all ingredients and mix well with an electric mixer
In a non-stick skillet or crepe pan, spread 2 tablespoons of the batter and cook over medium heat until the bottom is golden brown
Flip the crepe and cook for another minute, then transfer to a plate
Repeat the process with the remaining batter, then set aside
Preheat the oven to 200°C (400°F)
Make the filling: In a medium skillet, sauté the onion in olive oil over medium heat until softened, about 3 minutes
Add the crab meat, lemon juice, salt, parsley, and cornstarch mixture
Cook, stirring occasionally, until the filling is lightly thickened, about 5 minutes
Remove from heat, stir in the cheese, and set aside
Distribute the filling evenly among the crepes, roll them up, and place side by side on a baking dish
Cover with aluminum foil and bake for about 10 minutes, or until warm
Serve immediately
Per serving: 190 calories.
