Abita Saffron Crepes With Crab and Mushroom Filling
- Ready In:
- 1hr 10mins
- Ingredients:
- 33
- Serves:
-
2
ingredients
-
Crepes
- 2 cups flour
- 1 tablespoon salt
- 2 eggs, beaten
- 1 3⁄4 ounces dark beer (Abita beer preferred, but any dark beer will do)
- 4 saffron strands
- 1⁄2 orange, zest of
- 4 1⁄2 tablespoons butter, melted
-
Filling
- 2 tablespoons olive oil
- 2 shallots, peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 1 roma tomato, julienned
- 1⁄4 cup mushroom, julienned (Cepes mushrooms preferred)
- 1⁄4 cup shiitake mushroom, julienned
- 1⁄4 cup button mushroom, julienned
- 2 tablespoons brandy (Armagnac preferred)
- 3 -4 sprigs thyme, chopped
- 4 basil leaves, chiffonaded
- 1⁄4 cup chicken stock or 1/4 cup mushroom stock
- 1⁄2 cup crabmeat (fresh is best)
- 1 tablespoon green peppercorn, ground
- 1 tablespoon pink peppercorn, ground
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 2 ounces brie cheese
-
Caviar Sauce
- 1 tablespoon butter
- 1 shallot, peeled and minced
- 1⁄4 cup brandy (Armagnac preferred)
- 1⁄2 cup clam juice or 1/2 cup shrimp stock
- 1⁄2 cup creme fraiche (use Creme Fraiche if you cannot find store bought)
- 1⁄2 teaspoon red caviar (Romanoff preferred)
- 1⁄4 teaspoon black caviar (Romanoff preferred)
- 1 bunch baby leeks (leaves only) or 1 bunch green onion (leaves only)
- caviar, for garnish
directions
- To make the crepes: Sift the flour and salt into bowl.
- Add eggs and beer, mixing until fully incorporated; strain the mixture into another bowl.
- Stir in remaining ingredients and let stand for an hour.
- Heat a small skillet or crepe pan to medium high; do not grease (the melted butter in the batter provides enough).
- Tilt the skillet and pour about 3 tablespoons on the high side; rotate the pan to distribute batter evenly.
- Cook for about a minute; bang the skillet on counter protected by pot holders or a folded tea towel to release the cooked crepe.
- Flip over and cook other side about 30 seconds.
- Stack the crepes with the pretty side to the bottom.
- To make the filling: Heat olive oil in a skillet; add next three ingredients and cook about five minutes or until the onions begin to turn golden.
- Add tomato and mushrooms; cook for about five more minutes.
- Pour in brandy and ignite; shake the pan until flames subside.
- Remove from heat, add thyme and basil.
- Add the stock and crab meat; cook until heated through, about 3 minutes.
- Add the peppercorns, salt and pepper.
- Finish by topping with brie.
- For the Caviar Sauce: Melt the butter in a small skillet and cook the shallots,until tender.
- Add the brandy and ignite. shaking until flames subside.
- Cook to reduce slightly; add the stock or clam juice and cook to reduce by half.
- Stir in the creme fraiche and strain into bowl.
- Gently stir in the caviar, first the red, then the black (the sauce color will darken slightly).
- Keep warm until ready to serve.
- To assemble the crepes: Blanch the leaves in boiling water about three minutes; drain and pat dry.
- On work surface, place two pieces of leaf about 1 1/2" apart.
- Place a crepe over the leaf pieces and fill with about one cup of filling.
- Fold crepe gently and tie both leaves to make a package; gently lift onto a warmed plate.
- Pool the caviar sauce around the crepe and pour a little bit on top.
- Garnish with caviar.
- Repeat for each serving.
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RECIPE SUBMITTED BY
Molly53
United States