Catholic Recipe: Crab Meat Filled Pancakes

INGREDIENTS

    Tomato Sauce:
  • 1/2 cup tomato sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • dash paprika
  • 1 teaspoon lemon juice Filling:
  • 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  Pancakes:
  • 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

Details

Serves: 6-8

Prep Time: 1 hour

Difficulty: • • • •

Cost: $$$$

For Ages:15+

Origin: France

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Food Categories (3)

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Feasts (1)

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

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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