Crabmeat Crepes

Serves 6.

225 Assistant Editor Benjamin Lefer was tasked with preparing these crepes to show how easy they are to make. Check out this gallery for Crepe-making 101!

For crepes:
2 eggs
3/4 cup whole or low-fat milk
3/4 cup water
1 cup flour
1/4 tsp. salt
1/4 tsp. sugar
1 stick butter

1. In a mixing bowl, whisk together the eggs, milk and water then set this aside.
2. In a separate bowl, sift together the flour, salt and sugar.
3. Pour the egg-milk mixture into the flour. Melt three tablespoons of the butter and pour it in.Reserve the rest of the melted butter for cooking the crepes.
4. Whisk everything together until well combined.
5. Cover the crepe batter and let it sit in the refrigerator for at least an hour before making the crepes.This will allow the air to release in the batter, and the crepes will come out tender and light without fluffing up. The batter may be made a day ahead.

For the filling:
1 Tbsp. butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup sherry
2/3 cup heavy cream
4 oz.Boursin garlic and herb cheese
1 lb. fresh crab claw meat, well picked through
1/2 tsp. Creole seasoning
1 Tbsp. fresh lemon zest

1. In a large saute pan, melt the butter and saute the onion and celery for three to four minutes or until very soft.
2. Add in the sherry and cream and bring the mixture up to a simmer.
3. Crumble in the Boursin and reduce the heat to medium-low.
4. Allow the Boursin to melt completely then fold in the crabmeat.
5. Season it with the Creole seasoning and lemon zest.
6. Once the mixture is heated through, remove it from the heat.Allow the mixture to cool slightly before filling the crepes.

To assemble:
1. Preheat the oven to 325 degrees and brush a little of the melted butter in a 9-x-13-inch Pyrex dish.
2. Remove the crepe batter from the refrigerator and gently stir it around to bring the batter back together.
3. Heat a six- to eight-inch nonstick skillet over medium heat.Melt the remaining butter and add a couple teaspoons to the heated skillet.
4. Ladle about one-fourth cup of the crepe batter into the skillet.Quickly tilt and swirl the skillet to evenly distribute the crepe batter around the bottom.
5. Place the skillet back over the heat and allow the crepe to set.
6. Once the crepe is set on the bottom, gently flip it over and continue cooking until it is slightly golden.
7. Slide the crepe onto a baking sheet and repeat the steps. This will make six to eight crepes, depending on the size of the pan. Keep the crepes in a single layer to prevent them from sticking.
8. Spread about one third of the crabmeat filling down one side of the crepe and then gently roll it up.Place each crepe, seam side down, in the prepared Pyrex dish and continue the steps.
9. Brush the crepes with the remaining butter and lightly cover them with aluminum foil.
10. Place the crepes in the oven for 10 to 15 minutes or until they are just heated through.Serve immediately, topped with a little fresh lemon and chives.