Fish and Seafood Recipes
Avocado Crepes with Crab
Yield: 6 to 8 servings
Ingredients
- 1 large avocado
- 6 eggs
- 3/4 cup all-purpose flour
- Salt and pepper
- 3/4 cup milk
- 3/4 cup water
- Butter
- 3 cups cream sauce
- 2/3 cup diced Gruyere cheese
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds crab meat (2 cans)
- 1/2 cup grated cheese
Instructions
- Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.
- Heat a 6 inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.
- Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add Worcestershire sauce. Stir in crabmeat.
- Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered shallow baking dish. Sprinkle with grated cheese. Dot with butter.
- Bake at 425 degrees F until cheese melts.