Asparagus and crab crepes
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Asparagus and crab crepes calories by ingredient
Introduction
This is what I thought "Crab and asparagus crepes" would be until I read the whole recipe. Same ingredients (mostly), slightly more heart-healthy and easier and quicker to make. This is what I thought "Crab and asparagus crepes" would be until I read the whole recipe. Same ingredients (mostly), slightly more heart-healthy and easier and quicker to make.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, grated
Asparagus
Fake crab (pollock) 100g
Light Jarlsberg cheese, grated 50g
Tips
The left-over Hollandaise, kept in the fridge, makes a good dip for veggies or can be used with poached egg-whites.
Directions
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
