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1
In a blender combine all the ingredients and process to form a smooth, thin batter.
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2
Refrigerate for at least 30 minutes before proceeding.
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3
Heat a small skillet or crepe pan and when hot, brush lightly with butter.
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4
Ladle about 2 tablespoons of the crepe batter into the pan, tilting the skillet to evenly coat the pan.
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5
Cook until golden brown on the bottom and the top begins to look dry, about 1 minute.
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6
Using a spatula, carefully turn the crepe and cook the second side until the bottom colors slightly, about 30 seconds.
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7
Transfer to a plate and cover loosely to keep warm.
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8
Repeat with remaining batter.
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9
In a saucepan melt the butter.
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10
Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown.
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11
Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes.
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12
Continue cooking until the floury taste is gone, about 5 minutes.
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13
Remove from the heat and season with salt, pepper and nutmeg.
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14
Preheat the oven to 375 degrees F.
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15
In a small bowl combine the crabmeat, salt, white pepper, parsley, chives, chervil and truffle oil and toss gently to combine.
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16
Divide the filling evenly among the crepes, about 2 to 3 tablespoons per crepe.
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17
Roll up crepes and place in a shallow casserole dish.
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18
Pour the bechamel over the crepes and sprinkle the panko over the top of the sauce.
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19
Drizzle the melted butter over the top and bake for 15 to 18 minutes, or until lightly browned on top.
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20
Serve hot.
