Crab Crepes with Olive Sauce

Ingredients

• Evaporated Whole Milk1/4 cup (60 ml)
• Crab1/2 cup (60 g)
• Butter1/2 tablespoon (15 g)
• Black Olives10 count (50 g)
• Milk7 tablespoon (105 ml)
• Flour6 tablespoon (48 g)
• Egg1 count (55 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked crab.

2. 2

   Step 2

   Mix the fresh milk, egg and flour in a bowl until combined.

3. 3

   Step 3

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three parts to have two or three pancakes.

4. 4

   Step 4

   Lower the heat to medium and once the bottom has set, flip the pancake. Repeat the process until there's no more mixture left.

5. 5

   Step 5

   Melt the butter in a pan over medium heat. Next, add 1 tablespoon of evaporated milk and the crab meat. Season with salt and pepper and stir until combined.

6. 6

   Step 6

   Fill the crepe with the mixture and roll it up.

7. 7

   Step 7

   For the dressing: Blend the black olives (pitted), the remaining evaporated milk and olive oil until you have a sauce.

8. 8

   Step 8

   Serve the crab crepe on a plate and pour the sauce on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crab Crepes with Olive Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.