Ingredients to make Crepes stuffed with spider crab:
- 1 spider crab
- 50 gr. salmon roe
- 1/4 l. milk
- 150 gr. Of flour
- 3 eggs
- 1 leek
- 1 spring onion
- 1/2 glass of brandy
- 1 glass of tomato sauce
- Water
- Olive oil
- Salt
- Parsley (to decorate)
How to make Crepes stuffed with spider crab:
- To make the cream for the crepes, introduce the eggs into a blender glass. Add the flour and milk, season and beat everything well. Add a tablespoon of oil and mix.
- Put a drizzle of oil in a pan and pour in a little cream and spread it out. Cook briefly and flip. Repeat the operation with all the dough.
- Put the spider crab to cook for approximately 12 minutes in a saucepan with plenty of water. Season. Let it temper, crumble and reserve.
- To make the filling, chop the spring onion and the leeks. Put it to poach in a frying pan with a jet of oil. Season.
- When it starts to take color, add the crumbled spider crab. Sauté and heat well, wet with the brandy and flambé. Add the tomato sauce and cook for 5-8 minutes until the liquid evaporates. Let it temper.
- Fill the crepes, wrap them and fry them in a frying pan with a jet of oil. Serve 2 crepes per portion and decorate with the salmon roe and parsley.
