King Crabmeat Crepes with Bechamel Cream Gratin

Name: King Crabmeat Crepes with Bechamel Cream Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon salt; 1 cup light beer; 2 eggs; 2 egg yolks; 1 tablespoon sour cream; 1 tablespoon melted butter, plus butter for sauteing; Crabmeat Filling, recipe follows; 8 to 10 ounces cooked crabmeat or canned; 1 teaspoon shallots, finely chopped; 1/2 teaspoon dry English mustard; 1/4 teaspoon prepared horseradish; Pinch salt and pepper; 1 lemon, juiced; 1/3 cup bichamel sauce, recipe follows; 3 tablespoons mayonnaise; 1/2 cup fine bread crumbs, fresh as possible; 1 tablespoon corn oil; 1 clove garlic, peeled and minced; 1 teaspoon finely chopped parsley; 1 teaspoon finely chopped chives; 1 tablespoon Parmesan, grated; 2 tablespoons butter; 1 small onion, sliced; 3 tablespoons flour; Pinch thyme; Pinch nutmeg; 2 cups milk; 1/4 teaspoon salt

Servings: persons

1 1/4 cups all-purpose flour
1 teaspoon salt
1 cup light beer
2 eggs
2 egg yolks
1 tablespoon sour cream
1 tablespoon melted butter, plus butter for sauteing
Crabmeat Filling, recipe follows
8 to 10 ounces cooked crabmeat or canned
1 teaspoon shallots, finely chopped
1/2 teaspoon dry English mustard
1/4 teaspoon prepared horseradish
Pinch salt and pepper
1 lemon, juiced
1/3 cup bichamel sauce, recipe follows
3 tablespoons mayonnaise
1/2 cup fine bread crumbs, fresh as possible
1 tablespoon corn oil
1 clove garlic, peeled and minced
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1 tablespoon Parmesan, grated
2 tablespoons butter
1 small onion, sliced
3 tablespoons flour
Pinch thyme
Pinch nutmeg
2 cups milk
1/4 teaspoon salt

1
Sift the flour and salt into a large mixing bowl.
2
Stir in the beer, mixing until smooth.
3
Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth.
4
Add the sour cream and melted butter.
5
Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.
6
Fill center of each crepe with crabmeat mixture.
7
Roll crepes up and transfer them to a shallow buttered ovenproof dish.
8
In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan.
9
Mix well and sprinkle over the filled crepes.
10
Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown.
11
Serve hot.
12
On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise.
13
Cook for about 5 minutes until heated through.
14
Melt butter in a saucepan.
15
Add onion and saute until transparent.
16
Stir in flour and cook over medium heat until a roux is formed.
17
Mix in thyme and nutmeg.
18
In another saucepan, bring milk and salt to a boil.
19
Pour hot milk quickly into the roux and stir until thickened.
20
Simmer slowly for 15 minutes, stirring constantly.
21
Strain the sauce through a fine sieve.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 teaspoon salt, 1 cup light beer, 2 eggs, and more.

Yes, King Crabmeat Crepes with Bechamel Cream Gratin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!