Greek Salad Crab Crêpes
Enjoy a simple and easy to make crêpe dish. Served with our delicious Jumbo Crab Sensations pilled with feta cheese, Kalamata olives, cucumbers, and tomatoes tossed in Tzatziki sauce.
Menu Part
Ingredients
| 2 | Cups | Jumbo Crab Sensations® (Item# 004630) |
| Crepes: | ||
| 3/4 | Cup | All-Purpose Flour |
| 1/2 | Cup | Water, Cold |
| 1/2 | Cup | Milk |
| 1 | Each | Egg |
| 1 | Each | Egg Yolk |
| 3 | Tablespoons | Melted Butter, Divided |
| 1/4 | Teaspoon | Salt |
| Other Ingredients: | ||
| 1 1/2 | Cups | Tzatziki Sauce |
| 1 | Cup | Chopped Lettuce |
| 1 | Each | Tomato, Chopped |
| 1/2 | Cup | Diced Cucumbers |
| 1/2 | Cup | Crumbled Feta Cheese |
| 1/4 | Cup | Kalamata Olives, Sliced, Pitted |
Directions
- Crêpes: In blender, combine flour, milk, 1/2 cup cold water, egg, egg yolk, 2 tbsp melted butter and salt; blend until smooth. Pour through sieve into bowl and refrigerate for at least 2 hours or overnight.
- Heat 10-inch nonstick skillet over medium heat; brush with some of the remaining melted butter. Pour about 1/4 cup batter into pan; tilt and swirl pan to coat bottom. Cook for 1 to 2 minutes or until edges start to curl and bottom is light golden; flip and cook for about 30 seconds or until dry. Transfer to plate. Repeat with remaining batter, brushing with butter as needed, to make 6 crêpes. Layer pieces of waxed or parchment paper between crêpes to prevent sticking.
- Spread tzatziki evenly over crêpes; divide lettuce, tomato, cucumber, feta cheese and olives down along center of each crêpe. Top with crab, roll up crêpes to enclose filling, and serve immediately.
