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King Crab and Creme Fraiche Crepes

With Eugene Hamilton

King Crab and Creme Fraiche Crepes

Serves 6
Costs $4 pp
Time 15 mins prep (2 hours to rest crepe mixture)

1 cup flour
2 eggs
1 tablespoon extra-virgin olive oil
300ml milk
6 teaspoon olive oil

12 teaspoons Creme fraiche (or sour cream)
6 teaspoons wasabi caviar (tobiko)
200g King crab meat, cooked and shelled
Cracked black pepper
1 avocado, peeled and sliced
1 small bunch of rocket

Combine the flour, eggs, 1 tablespoon olive oil and milk.
Mix well and allow to rest in the refrigerator for 2 hours.
Heat a teaspoon of olive oil in a crepe pan or non-stick fry pan until hot.
Pour in enough mixture to cover the base of the pan.
Allow to cook until the crepe is firm enough to turn with a palette knife - the underside should be a light golden colour.
Cook for a further 20 seconds.
Remove from the pan and check that the crepe is cooked though.
Repeat until 6 crepes have been produced.
Set aside and prepare filling ingredients.
The remaining crepe mix will keep for 2 days in an airtight container in the refrigerator.

Lay the crepes out on a clean bench.
With a palette knife, smear 2 teaspoons of creme fraiche over each crepe all the way to the edge.
Now spread 1 teaspoon of wasabi caviar down the centre of each crepe.
Lay 50g of crab meat on each crepe, in a line a third in from the edge of the crepe.
Season with salt and cracked black pepper.
Lay two slices of avocado beside the crab on each crepe.
Lastly, lay the rocket, leaving the leaves hanging over the end.
Roll tightly and cut into pieces.
Keep at room temperature until ready to serve.

(Broadcast 7 August 2012)