Crêpes filled with North Sea crabs
easy
60 mins
60 mins
Ingredients
- 50 g Butter or margarine
- 100 ml Milk
- 1 egg (size M)
- 50 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Dill
- 200 g Cream cheese preparation Cream stage (16 % fat)
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Cayenne pepper
- 1 Shallot or small onion
- 200 g North Sea crab meat
- 5 TABLESPOONS Oil
- 4 medium lettuce leaves
- 1 Egg yolk (size M)
- 1 TABLESPOON Honey
- 1 TABLESPOON coarse mustard
- 1 TABLESPOON Vinegar
- 7-10 Tbsp Green salads
Directions
- 1
Melt the fat, stir with milk and egg until smooth. Stir in flour and let it swell for about 10 minutes. Season with salt and nutmeg. Meanwhile wash the dill, dab dry and pluck off. Stir cream cheese with about 1/2 of the dill and lemon juice until smooth.
- 2
Season with salt and cayenne pepper. Peel and finely dice the shallot. Mix North Sea prawns with shallots and the remaining dill. Heat a coated pan (approx. 16 cm Ø) gradually coated with 2 tablespoons of oil and bake 4 thin crêpes in portions.
- 3
Then spread a thin layer of about 1/2 of the cream cheese cream. Place 1 lettuce leaf on 1 crêpe and spread a thin layer of the remaining cream cheese cream on each. Spread the North Sea prawns on the 4 crêpes and roll them up.
- 4
Place in a cool place for about 10 minutes. In the meantime, stir egg yolk, honey, mustard and vinegar until smooth. Season with salt and cayenne pepper. Stir in the remaining oil in a thin stream. Cut crêpes open and arrange on plates with the sauce.
- 5
Garnish with leaf salads as desired.
Nutrition Facts
480 kcal
16 g
36 g
19 g
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