Ingredients
| 4 | spring onions, chopped | | 12 oz. | crabmeat | | 1 dash | tabasco sauce | | 4 tbsp. | low-fat plain yogurt | | 2 tsp. | light soy sauce | | 3 | lg. egg whites, lightly beaten | | 4 tbsp. | cornstarch | | 2-2/3 tbsp. | vegetable stock or | | water | | 1 dash | salt | | 1 tsp. | vegetable oil | | 2 to 3 | bok choy leaves, shredded | | 1 | lg. red pepper, deseeded and cut into thin strips | | Smoked paprika to dust (optional) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a bowl, gently mix together the chopped spring onions, crabmeat, tabasco sauce, yogurt and soy sauce. Cover and chill until required.
Put the egg whites and cornstarch in a batter bowl and stir in the stock or water, mixing well to form a smooth paste. Season lightly. Brush a non-stick crepe pan -- 6in (15cm) base diameter -- with a little oil and heat until hot. Pour in a quarter of the batter, tilting the pan to cover the base. Cook over low-to-moderate heat for a few seconds until just set. Flip the crepe over and cook for a few more seconds, taking care not to brown the crepe. Drain on paper towel, layer with baking parchment and keep warm while you make the remaining three crepes. Stir the batter each time it is used.
Lay the crepes on warm plates and fill with the bok choy, pepper and crab salad. Fold the crepes over the filling and serve dusted with paprika if using.
Author's Comments
Light and airy.
The egg-white batter used in this recipe works very well with sweet and savory fillings. Cook gently so that you maintain as much of the batter's "whiteness" as possible.
Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins. (May 2006; $15.95US; 1-56148-520-9) Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
Similar Recipes
crab salad crêpes