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.
|2||Cups||Jumbo Crab Sensations® (Item# 004630)|
|3||Tablespoons||Melted Butter, Divided|
|1 1/2||Cups||Tzatziki Sauce|
|1/2||Cup||Crumbled Feta Cheese|
|1/4||Cup||Kalamata Olives, Sliced, Pitted|
- 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.