Bloody Mary Crabmeat Crepes
A perfect dish for a lazy brunch, Bloody Mary Crabmeat Crepes go together in a flash and taste amazing.
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
  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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