Abita Saffron Crepes With Crab and Mushroom Filling Recipe

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Abita Saffron Crepes With Crab and Mushroom Filling
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Ingredients
33
Count
Nutrition
2163
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. To make the crepes: Sift the flour and salt into bowl.
  2. Add eggs and beer, mixing until fully incorporated; strain the mixture into another bowl.
  3. Stir in remaining ingredients and let stand for an hour.
  4. Heat a small skillet or crepe pan to medium high; do not grease (the melted butter in the batter provides enough).
  5. Tilt the skillet and pour about 3 tablespoons on the high side; rotate the pan to distribute batter evenly.
  6. Cook for about a minute; bang the skillet on counter protected by pot holders or a folded tea towel to release the cooked crepe.
  7. Flip over and cook other side about 30 seconds.
  8. Stack the crepes with the pretty side to the bottom.
  9. To make the filling: Heat olive oil in a skillet; add next three ingredients and cook about five minutes or until the onions begin to turn golden.
  10. Add tomato and mushrooms; cook for about five more minutes.
  11. Pour in brandy and ignite; shake the pan until flames subside.
  12. Remove from heat, add thyme and basil.
  13. Add the stock and crab meat; cook until heated through, about 3 minutes.
  14. Add the peppercorns, salt and pepper.
  15. Finish by topping with brie.
  16. For the Caviar Sauce: Melt the butter in a small skillet and cook the shallots,until tender.
  17. Add the brandy and ignite. shaking until flames subside.
  18. Cook to reduce slightly; add the stock or clam juice and cook to reduce by half.
  19. Stir in the creme fraiche and strain into bowl.
  20. Gently stir in the caviar, first the red, then the black (the sauce color will darken slightly).
  21. Keep warm until ready to serve.
  22. To assemble the crepes: Blanch the leaves in boiling water about three minutes; drain and pat dry.
  23. On work surface, place two pieces of leaf about 1 1/2 apart.
  24. Place a crepe over the leaf pieces and fill with about one cup of filling.
  25. Fold crepe gently and tie both leaves to make a package; gently lift onto a warmed plate.
  26. Pool the caviar sauce around the crepe and pour a little bit on top.
  27. Garnish with caviar.
  28. Repeat for each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2162.8 Kcal (9055 kJ)
Calories from fat 1038.14 Kcal
% Daily Value*
Total Fat 115.35g 177%
Cholesterol 312.95mg 104%
Sodium 7620.57mg 318%
Potassium 1453.44mg 31%
Total Carbs 205.05g 68%
Sugars 23.69g 95%
Dietary Fiber 24.54g 98%
Protein 55.14g 110%
Vitamin C 44.8mg 75%
Vitamin A 0.4mg 13%
Iron 13.7mg 76%
Calcium 700.3mg 70%
Amount Per 100 g
Calories 218.73 Kcal (916 kJ)
Calories from fat 104.99 Kcal
% Daily Value*
Total Fat 11.67g 177%
Cholesterol 31.65mg 104%
Sodium 770.69mg 318%
Potassium 146.99mg 31%
Total Carbs 20.74g 68%
Sugars 2.4g 95%
Dietary Fiber 2.48g 98%
Protein 5.58g 110%
Vitamin C 4.5mg 75%
Iron 1.4mg 76%
Calcium 70.8mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.1
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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