Bloody Mary Crabmeat Crepes

Jump straight to the Bloody Mary Crabmeat Crepes recipe or step by step.

Bloody Mary Crabmeat Crepe

It’s brunch season, and if you don’t believe take a look at any of the glossy cooking magazines out there. Or, if you’re one of the cool kids who only gets recipes online, the blogs. I guess it’s the whammy of Easter, Mother’s Day, Graduation, spring time, and just kind of being ready for something sprightly on the table in general.

Meanwhile, here at good old LCF, Steve and I dug the Mushroom Arugula crepes enough that I dug up another old fave from Mr. Bert Greene, these Bloody Mary Crabmeat Crepes are super festive, and ridiculously easy.

And of course, you can skip the crabmeat and substitute some other kind of filling—though given that crepes are kinda delicate things, and also the strength of the Bloody Mary flavor (really a pretty great idea), you want something mild. Smoked chicken would be my go-to if I wanted a different meat, or chickpeas if I wanted a veg option.

Let’s get going.

Bloody Mary Crabmeat Crepes: Steps

  • The great things about crepes is how easy they are to assemble; it’s the cooking that’s a little tricky, but honestly, not that big of a deal. Just throw the following in a blender: 1/4 c Bloody Mary mix, 3/4 c milk, 1 egg, 1/3 c flour—I used spelt, which is nice and fine but also has an earthy undertone, and 2 T oil. (I used avocado.) Add spices; I used 1/4 t paprika and 1 t chili powder. Blend, and let stand 30 minutes.
bloody mary crepe mix
  • While that’s going on, make your filling: Some cream cheese (I used 4 oz), crabmeat—I used an 8 oz container of lump from Whole Foods. Don’t use a can, because that stuff is no good. I also added a big minced shallot, about 1/4 cup Greek yogurt, and chopped dill and cherry tomatoes. A splash of sake helped thin down the cream cheese.
Crabmeat Filling for Bloody Mary Crepes
Crabmeat Filling for Bloody Mary Crepes from Le Chou Fou
  • I decided to try a smaller pan to make my first couple of crepes. First, it was great….
Bloody Mary Crepe, pre-flip
  • ….but then, nope. The crepe was too hard to turn.
Bloody Mary Crepe Fail
  • Then I switched to the big pan, pouring in about 3 tablespoons., let the crepe bubble, then turned it. Success.
Bloody Mary Crepe Success
  • You fill up the crepe with filling, and brunch heaven is yours. Enjoy.
Bloody Mary Crabmeat Crepe

Bloody Mary Crabmeat Crepes: Recipe

vegetarian reuben pizza

Vegetarian Reuben Pizza

Jump to the Vegetarian Reuben Pizza recipe or the step by step instructions.

vegetarian reuben pizza

I love a good sandwich: great bread, some spread that the bread soaks up, and a mix of vegetables to add both crunch and lush textures to complement whatever the protein is.

But it took me a long time to get with a Reuben. For years, I saw them made with pastrami, and I don’t do beef. Furthermore, not so crazy about sauerkraut. Then again, Swiss cheese with maybe smoked turkey on rye, with fresh cabbage stirred into 1000 Island dressing….it’s one of those combos that should be all wrong, but works together like a charm.

Recently, all recipes magazine featured a Reuben pizza. The crust is homemade and has rye flour, then you smear on some 1000 Island before you add corned beef, sauerkraut, Swiss, and pickles. I loved the idea, just not a bread crust or the corned beef. But I thought, hmmm. I could change this into a plant-based meal that would make a groovy Meatless Monday dinner.

The particulars were pretty simple. I’ve made cauliflower pizza crust pretty often and at this point, actually prefer it to the bread version. I had some whole rye in the cupboard, boiled it up, and mixed it in. It added a nice earthy chewiness to the cauliflower, though it’s completely unnecessary. If you don’t have rye on hand, you can skip it.

cauliflower crust with added whole cooked rye

Then I marinated some tempeh and baked it in the oven. When the crust came out, I put on some homemade 1000 Island—if you have a store-bought one you like, by all means use it. Topped with the baked tempeh, plenty of sauerkraut, and Swiss cheese, I baked it about 7 minutes to get the cheese all melty. Out of the oven, I topped it with carrots and dill in place of the the pickles. After all, the sauerkraut is pickle-y enough for me, and the raw carrot added a really lovely sweet crunch.

all ingredients ready for this vegetarian reuben pizza

Like a lot of my recipes, it has a number of steps, but you can easily take shortcuts, like using store-bought dressing and already marinated tempeh or tofu (or replacing it with meat if that’s your thing). You can probably buy a cauliflower crust, or use a regular bread crust if you like. But here’s how you make the whole thing from scratch, which honestly doesn’t take much time at all.

Vegetarian Reuben Pizza: Step by Step

  • Marinate your tempeh: Mix soy sauce, sake, and rice vinegar together. Slice the tempeh into strips, toss in the marinade, and let them sit while you make the other stuff. An hour or so makes sure the tempeh has some flavor and doesn’t taste like, well, tempeh.
  • Make the 1000 Island Dressing: I used this recipe, more or less, combining mayo, ketchup, chopped pickles and a little pickle brine, with chopped onions and garlic. Dash in a little hot sauce if you like.
  • Make the crust: Mix your riced cauliflower with some bread crumbs, mustard, celery seeds, caraway seeds, and, if you have it handy, cooked whole rye.
cauliflower crust with whole cooked rye
  • Bake the tempeh. I give it about 20 minutes with a flip halfway through.
baked marinated tempeh for vegetarian reuben pizza
  • Bake the crust in the oven; this only takes about 15 minutes, so you can time this with the tempeh. Get out the sauerkraut, grate the Swiss, and grate or spiralize the carrot.
  • Top the baked crust with the tempeh. Strew on some sauerkraut, then top the whole thing with cheese. Bake until melty, about 6 or 7 minutes.
  • Top the finished pizza with raw carrot and chopped dill.
vegetarian reuben pizza

The Recipe