For Crêpes:
2 eggs
4 ounces milk
4 ounces all purpose flour
8 ounces heavy cream
1 tablespoon oil
Pinch of salt
1 tablespoon chives
Combine all ingredients except chives in blender and process smooth. Strain through a fine mesh strainer. Rest at least 1 hour. Add chives. This will yield 15-20 crepes; 12 are needed for this recipe.
For Beurre Blanc Sauce: 2 ounces white wine
1 shallot, minced
1.5 teaspoons Dijon mustard
1 bay leaf
2 ounces heavy cream
6 ounces whole butter, cubed & at room temp
Salt and white pepper to taste
In a small pot, sauté shallot in 1 teaspoon butter over med/low heat until translucent. Add wine and reduce by half, then add Dijon, bay leaf and cream. Bring to a low simmer for 2 minutes. Then reduce heat to low. Using a wire whisk, add butter one cube at a time until all have been incorporated. Sauce should at this point be thick enough to lightly coat the back of a spoon. If sauce is too thin, add 1 ounce more butter. If sauce is too thick, add more wine 1 tablespoon at a time until desired thickness has been achieved.
For Filling:
1 pound Dungeness crab meat
2 red bell peppers, finely diced
2 stalks celery, finely diced
6 tablespoons shallots, finely diced
1 tablespoon olive oil
2 teaspoons garlic, minced
2 whole eggs, plus 1 or 2 yolks
2 tablespoons crème fraiche
6 tablespoons bread crumbs
1 teaspoon tarragon, chopped
1 tablespoon chives, chopped
Chervil, as needed
Salt & pepper to taste
Pick crab meat clean of shells. Sauté bell peppers, celery and shallots lightly in olive oil. When tender, add garlic until aromatic. Cool and add to crab. Combine crab with eggs, crème fraiche, bread crumbs and herbs. Season to taste. Form into golf ball sized rounds, wrap in crêpes and bake at 350°F until heated throughout and lightly crispy (10-12 minutes).
Note: using a 4-ounce ramekin works well; put crêpe over ramekin and push ball of crab into it, then fold excess over and bake inside to keep uniform. Invert onto plate. This also keeps the crêpe from drying out.
Finish plate with Beurre Blanc and sprigs of chervil.
