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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

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Bloody Mary Crabmeat Crepes
A perfect dish for a lazy brunch, Bloody Mary Crabmeat Crepes go together in a flash and taste amazing.
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Prep Time 20 minutes
Servings
people
Ingredients
Crepes
Filling
Prep Time 20 minutes
Servings
people
Ingredients
Crepes
Filling
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix all crepe ingredients. Blend in blender for 30 seconds, until thoroughly mixed. Let stand 30 minutes.
  2. While crepe mixture stands, assemble all filling ingredients. Set aside.
  3. Heat an 8-10" flat-bottom skillet over medium heat. When hot, apply fat or spray. Pour 3 tablespoons crepe mixture right in the middle of the pan, then quickly spin the pan, keeping the crepe as circular as possible. Do NOT try to cover the entire bottom of the pan. When the crepe has bubbled all over, gently slide a spatula underneath all of it, then turn it. You may want to use your fingers so that it lays flat. Watch your burner so that it doesn't get too hot and cook the crepe too quickly.
  4. When crepe is finished, set it on a plate, covering it with parchment, then make the rest of the crepes. Place the crepe on the serving plate, add about 1/4 to 1/3 cup of filling, then gently fold the crepe over the filling. Serve with avocado and arugula on the side.
Recipe Notes

This recipe was adapted from one by Bert Greene, featured in the cookbook Great Meals in Minutes: Brunch Menus from Time Life Books, 1984.

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