This is delicious on spring or summer evening with a green salad on the side.


Recipe Summary

20 mins
30 mins
2 hrs
2 hrs 50 mins
8 crepes


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.

  • Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.

  • Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.

  • Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.

  • Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.

  • Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.

  • Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

Cook's Note:

You can substitute fresh lobster meat for crab.

Nutrition Facts

542 calories; protein 20.9g 42% DV; carbohydrates 37.7g 12% DV; fat 33.4g 51% DV; cholesterol 234mg 78% DV; sodium 699.4mg 28% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
Fantastic! Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Fantastic! Read More
Rating: 5 stars
this was lovely!! didn't have sherry so threw in some wine. the sherry would have been better. Next time. Read More
Rating: 4 stars
The whole family except my 6 & 2 year olds loved it. I added some Cholula sauce to the filling and sauce for a little extra flavor. Very quick easy dinner. We make our crepes on a griddle and just pour the batter from a measuring cup (1/3 c) in a spiral then smear it thin and smooth with the back of the measuring cup. Read More
Rating: 5 stars
I can only rate the sauce because I used a different recipe for the crepes and filled the crepes with mushrooms, scallops and shrimp in the sauce from this recipe. The sauce is really delicious. Don't change anything and you will be very pleased. It reminded me of my favorite Provence restaurant. I garnished the crepes with fresh tarragon and served a side of asparagus glazed with denissimo balsamic and chopped hazelnuts. Read More