Catholic Recipe: Crab Meat Filled Pancakes
- 1/2 cup tomato sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- dash paprika
- 1 teaspoon lemon juice
- 1 can (7 1/2 ounces) crab meat
- 1 can (3 or 4 ounces) sliced mushrooms
- 2 tablespoons chopped onion
- 1/4 cup butter
- 2 tablespoons flour
- 2 unbeaten eggs
- 1 cup milk
- 3 tablespoons butter
- 1/2 teaspoon salt
- 3/4 cup sifted all-purpose flour
- 1/2 cup grated Gruyère cheese
- Serves: 6-8
- Prep Time: 1 hour
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: France
- None
INGREDIENTS
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Also Called: Crêpes Ecrevisse
DIRECTIONS
Tomato puree:
Combine tomato, salt, pepper, paprika. Place on medium heat; bring to a boil. Remove from heat. Add lemon juice. Divide in 2 parts. Crab filling:
Drain crab meat, mushrooms. Measure liquid; add water to equal 1 1/3 cups; reserve. Combine mushrooms with crab meat. Sauté onion in butter in saucepan 5 minutes. Remove from heat. Blend in flour. Add reserved liquid gradually. Blend in half the tomato sauce. Pancakes:
Combine eggs, milk, butter, salt. Add flour; blend well. Heat skillet; brush with butter. Pour 2 tablespoons batter into skillet. Tilt pan to make 6-inch round, thick pancakes. Brown 1 minute on each side. Reserve in warm oven to keep until all are prepared. Divide crab meat-mushroom mixture among pancakes. Roll pancakes up. Place in 9 x 9 x 2-inch baking dish. Cover with remaining half tomato sauce. Sprinkle with cheese. Bake 10 minutes at 375°. Serve hot. Yield, 6-8 servings
