Description
Citrusy and herb floral crepe shells with a savory goat cheese, grilled asparagus and real crab meat filling, topped with a sweet tangy balsamic gastrique.Summary
Red King Crab Combo Meat
Red King Crab Combo Meat
https://www.aquastar.com/shop/red-king-crab-combo-meat/
Recipe Level
Difficult
Cooking Time
0:45
Servings
Recipe rate
Rate Recipe
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- ½ cup Aqua Star King Crab Combo Meat
- ½ tsp balsamic fig gastrique
Crepe Batter:
- 2 large eggs
- 1 ¾ cups milk
- 2 Tbsp melted butter
- 1 Tbsp lemon zest
- ⅔ cup all-purpose flour
- 1 Tbsp sugar (optional, for sweet crepes)
- 1 tsp salt
Crepe Filling:
- 2 Tbsp chevre
- 2 Tbsp boursin cheese
- 1 tsp fresh dill, chopped
- ½ Tbsp lemon zest
- ¼ cup asparagus, grilled and chopped
To make
Instructions
In a large mixing bowl, whisk together the eggs, milk, melted butter, and lemon zest. Gradually add the flour, sugar, and salt, whisking continuously until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes at room temperature. This helps the flour absorb the liquid and results in more tender crepes.Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly. Cook for about 1—2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 30—60 seconds. Repeat until batter is gone. Set crepes aside.
In a separate bowl, mix together the chevre, boursin, fresh dill, lemon zest, grilled asparagus, and crab meat.
To assemble, add 2 tablespoons of the crab mixture to each crepe shell. Roll in a blintz style (burrito) or fold into a triangle shape. Drizzle with balsamic fig gastrique and enjoy!
