Crab and Ricotta Crespelle - Chef Recipe by Alan Spagnolo

Ingredients

Crepes:

60 g unsalted butter
300 g plain flour
650 g milk
2 eggs

Filling:

265 g blue swimmer crab meat, cooked and drained
212 g ricotta, drained
Lemon zest to taste
Salt and pepper to taste
Finely sliced chives to taste

Beurre blanc sauce:

1/4 cup dry white wine
1/4 white wine vinegar
2 Tbs finely chopped shallots
1/3 cup heavy cream
1/4 tsp salt
1/8 tsp white pepper or to taste
1 cup unsalted butter, cut into tablespoon-sized pieces and chilled

Method

Crepes:

Melt the butter and let it cool.

Put the flour, milk, and egg into a blender and mix until smooth.

Pour the mixture into a jug and stir in the cooled butter. Let the batter rest for 2 hours.

Greaseproof paper sheets cut to 22 cm by 22 cm put on the flat top spray with cooking spray. Then pour on pre-measured crepe mix 175 grams per sheet you will need 2 sheets spread to the size of the paper. When golden on one side flip over to finish cooking.

Let cool and trim edges 21 cm by 21 cm.

Filling:

Cook the crab meat in a water bath or steam in a vacuum-sealed Cryovac bag for approximately 5 minutes until cooked, refresh in an ice bath and drain.

Squeeze excess liquid off the ricotta lightly fold the crab and ricotta season with salt, pepper, lemon zest and chives.

Your mix is now ready to roll.

Beurre blanc sauce:

Boil wine, vinegar, and shallot in a 2 to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.

Add cream, salt and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied, lifting pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.

Prepare the crepes:

Lay the crepes flat on greaseproof paper. Brush the crepes with egg wash.

Fill and roll:

Weigh out 240 g of the crab and ricotta mix. Spread the mix evenly over the entire crepe, leaving a 2 cm border around the edge.

Roll the crepe tightly like a roulade. Set the rolled crepes in the fridge for a couple of hours or overnight.

Portion:

The next day, cut each roll into 6 pieces, each 3.5 cm wide. Each serving will consist of 3 pieces, so you’ll get 4 servings from 2 rolls.
Cook:

Preheat your oven to 180 C (350°F). Arrange the pieces on a flat tray. Put a tiny bit of butter on the top of each piece.

Bake in the oven for 7 minutes until golden brown.

Serve:

Arrange three pieces in each serving bowl. Pour a little bit of beurre blanc sauce over the top. Sprinkle with chopped chives and finish with some lemon zest.

Recipe provided by Sandalford Restaurant