Crab Classic Breakfast Crepe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (+ 30 minutes standing time)
Serves: 4 (each 2 crepes)
Ingredients
Crepes:
2 eggs
1 cup milk, at room temperature
3 tbsp melted butter, divided
3/4 cup all-purpose flour
1/4 tsp salt
Filling:
2 cups cottage cheese
2 tbsp finely chopped fresh chives
2 tbsp fresh dill
1 tbsp freshly grated lemon zest
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 cups packed baby spinach
1 large avocado, peeled, halved, pitted and thinly sliced
½ cup sliced cucumber
1 pkg (8 oz) Crab Classic, Flake Style*
Directions
Crepes: In blender, blend eggs, milk, 2 tbsp melted butter, flour and salt until smooth. Strain. Let stand in refrigerator for at least 30 minutes or up to 12 hours.
Heat 8-inch nonstick skillet over medium heat. Brush with some of the remaining butter. Pour 1/4 cup crepe batter into pan, swirling to coat bottom of pan. Cook for 1 to 2 minutes or until crepe begins to curl around edges. Flip and cook for 30 seconds or until set. Repeat with remaining batter to make 8 crepes, brushing pan with remaining butter as needed.
Filling: Meanwhile, in medium bowl, stir together cottage cheese, chives, dill, lemon zest, lemon juice, salt and pepper. Fill half of each crepe evenly with cottage cheese mixture. Top with spinach, avocado, cucumber and Crab Classic; fold in half.
*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.
