Crepes or a bitch of a pancake which would be a more appropriate name.
You make this batter that can’t be too thick, that can’t be too thin.
It helps if it’s not lumpy and the batter is smooth.
It also helps if you have the right pan…
Use a blender, don’t use a blender..
As I stood over my hot ass stove pouring my 5thbatter of crepes, I had these weird thoughts of my numerous attempts at finding the perfect skin care regimen. All the different products that I’ve tried in an effort to ward off the signs of dry, brittle looking cactus skin also known as aging.
That… like crepes is a process of trial and error.
Mix, blend, don’t blend, hot skillet, pour, breaks crepe while flipping..
Exfoliate, hydrate, wash face, dry face, put on sunscreen, wait for death.
I told my husband about my thoughts on skincare and crepes.. He asked me if I’d seen my therapist that week..
In the end, I became more comfortable with my crepe flipping form as well as discovered a great recipe for buttermilk crepes.
Buttermilk is a southern kitchen staple. It’s always been added to just about everything from mac and cheese to cabbage.. Yes buttermilk braised cabbage and “fat back” is some southern soul food realness.
The buttermilk added that hint of a tangy flavor to these crepes and the recipe makes enough for you to get your crepe flipping skills just right.
Of course they wouldn’t be complete without some sort of filling, so I decided to go the savory route and stuffed them with spicy cream like crabmeat.
Ever been to Charleston, South Carolina..? The home of hot crab perfection or more widely known as “Meeting Street Crab” It’s sort of a creamy cheesy crab au gratin dish.
One that inspired me to make this creamy crab like filling with a little heat to add to these crepes..
Straight up legit..
Now if I can only find a solution for my cactus skin..
Hot Crab Stuffed Buttermilk Crepes
Prep Time- 15mins Cook Time-10 Yield- 4- 6 servings
Adapted the Buttermilk Crepes from What Katie Ate
2 cups all purpose flour
2 ½ cups whole milk
1 ½ cups buttermilk
2 tablespoons olive oil
1 clove garlic, minced
8 oz lump crabmeat
½ teaspoon ground red pepper
3 tablespoons fresh parsley, chopped
2 ½ cups heavy cream
There were 2 methods that I tried for these crepes (note to self: everything is on the internet)
The first one was to add flour to a large bowl. Slowly whisk in the eggs. Then gradually add in the milk, stirring until smooth. Basically the “by hand method” .
The 2nd method was to add all of the crepes ingredients in a blender and blend until smooth. Place in the refrigerator for 1 hour before using. I tired these both but the results seem to be the same to me. Let me know which one works for you.
After mixing your crepe batter, in a small pan add a small pat of butter so that it will melt and coat the pan. Pour ¼ cup of the crepe batter into the center of the pan and swirl around to spread evenly. Allow to cook for about 1 minute. Then using a spatula and saying a small pray flip the crepe over and allow to cook on the other side for another minute. It helped to shake the pan a little before flipping. Also, I had to use a little canola oil spray to keep the crepes from sticking. Just keepin it real.
Turn crepe out onto a plate and repeat with remaining batter. You can keep the crepes warm in the oven while you finish the rest and make the filling.
For the filling
In a saucepan, add the olive oil, shallot and garlic and cook until the shallots are translucent. Add in cream and cook until thickened, stirring occasionally.
Add in the crabmeat, pepper, and parsley cooking for about 3 to 4 minutes.
To assemble: place about a tablespoon of crab filling into each crepe. Fold the crepe in half, then fold again..
Now let’s eat.