Catholic Recipe: Crab Meat Filled Pancakes

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