Asparagus and crab crepes
- Number of Servings: 2
Ingredients
Crepes: *Flour, white, 0.5 cup Baking powder 0.5 tsp Egg, fresh, 1 large Milk, nonfat, 1 cup Olive oil, light, to spray pan Almond oil, 1 tsp Hollandaise sauce: Buttermilk, 1%, 3/4 cup Cornstarch, 1 tbsp Egg, beaten, 1 large *Lemon Juice, 15 mL Zest of 1 lemon, gratedAsparagusFake crab (pollock) 100gLight Jarlsberg cheese, grated 50g
Crepes:
Place flour and baking powder in bowl and stir. Add egg, 1/2 the milk and the almond oil, and beat well. Stir in the rest of the milk. Allow to rest for a while before using. Spray the frypan VERY lightly with light olive oil and heat over medium flame. Pour just enough batter in to cover the bottom when pan is tilted in all directions. Cook until top is set, then turn or flip and cook other side. Use all the batter, spraying VERY lightly with olive oil before each crepe.
Hollandaise sauce:
In small bowl, whisk 1 tbsp lemon juice into 3/4 cup buttermilk. Whisk 1/4 cup of this with the cornstarch in medium saucepan. Add egg and remaining buttermilk. Cook over medium heat, whisking constantly until it simmers and for 15 seconds more. Remove from heat and whisk in lemon juice and zest. Makes 3-4 servings.
Steam asparagus, grate cheese.
Lay each crepe flat and add the fillings: asparagus, crab, cheese and a little sauce. Roll them up and arrange on 2 plates, pour sauce over them. Serve with a green salad.
Serving Size: Serves 2
Place flour and baking powder in bowl and stir. Add egg, 1/2 the milk and the almond oil, and beat well. Stir in the rest of the milk. Allow to rest for a while before using. Spray the frypan VERY lightly with light olive oil and heat over medium flame. Pour just enough batter in to cover the bottom when pan is tilted in all directions. Cook until top is set, then turn or flip and cook other side. Use all the batter, spraying VERY lightly with olive oil before each crepe.
Hollandaise sauce:
In small bowl, whisk 1 tbsp lemon juice into 3/4 cup buttermilk. Whisk 1/4 cup of this with the cornstarch in medium saucepan. Add egg and remaining buttermilk. Cook over medium heat, whisking constantly until it simmers and for 15 seconds more. Remove from heat and whisk in lemon juice and zest. Makes 3-4 servings.
Steam asparagus, grate cheese.
Lay each crepe flat and add the fillings: asparagus, crab, cheese and a little sauce. Roll them up and arrange on 2 plates, pour sauce over them. Serve with a green salad.
Serving Size: Serves 2
Nutritional Info Amount Per Serving
- Calories: 360.5
- Total Fat: 9.7 g
- Cholesterol: 196.7 mg
- Sodium: 621.5 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 4.5 g
- Protein: 21.8 g