Crab & Potato Crepe with Crème Fraiche and Caviar
Ben O'DonoghueIngredients:
Makes 6-8
Crepe batter
- 500g Dutch cream potato cooked and drained
- 45g plain flour
- 45g crème Fraiche
- 5 eggs (800g free-range eggs)
- 5g salt
- 2g white pepper
To serve
- 100g cubed Unsalted butter
- 250g Spanner crab or similar cooked crab meat
- 1/2 bunch Chives (cut half finely and then the remaining into match stick lengths)
- 1/4 bunch Dill picked
- 1/4 bunch Tarragon picked
- 1/4 bunch chervil optional picked
- 120g Cream Fraiche
- 100g Salmon caviar
Method:
Crepe Batter
- Combine the cooked Dutch cream potatoes in a food processor with the flour, crème Fraiche, eggs and seasoning and blend
- Pre heat the oven to 180 degrees
- In a bowl combine the potato batter with the crab meat and half of all the herbs finely chopped. With the remaining herbs reserve for garnish. Check the Seasoning of the batter and adjust
- If using one pan heat a pan large enough for the amount of batter. Add the butter and heat until foaming. Add the batter to the pan and cook over a medium heat until the butter foams and bubbles around the edges. Check to see if you can see the batter starting to colour.
- Place the whole pan in the oven and cook until the batter is firm to the touch and puffed up. 15 minutes (if using small pans follow the same principle but divide the batter equally between the pans)
- When the crepe is cooked turn it out onto a serving dish. Dollop the crème Fraiche in the middle of the crepe /crepes. Then dollop the caviar on top. Dress the herbs with a little olive oil and salt and garnish the crepe.
Our friends at Wine Selectors suggest pairing this dish with a TarraWarra Estate Farm Block Chardonnay 2016 or Soumah Pinot Noir 2018
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