Ingredients
- 1 jar The Fresh Market Hollandaise Sauce
- 6 oz (about 1 ¼ c) lump crabmeat
- 12 oz ricotta cheese
- 1 tbsp fresh lemon juice
- Zest from 1 lemon
- 1 tbsp minced chives, plus more for garnish
- 2 tbsp chopped parsley
- Kosher salt and freshly ground black pepper, to taste
- 6 prepared crepes, such as Belgian Boys Original Crepes
- ½ c crème fraiche
Directions
Preheat oven to 350°F. Line sheet pan with parchment paper.
In medium bowl, add crabmeat, ricotta cheese, lemon juice, lemon zest, chives and parsley. Mix well until thoroughly combined and season with salt and pepper to taste.
Pour hollandaise sauce into a small saucepan and heat gently over low heat.
Remove prepared crepes from packaging and place on microwave safe plate. Microwave for 30-45 seconds until warm (this will prevent the crepes from breaking when you assemble them with filling).
Lay one crepe on plate or cutting board. Spread about 1/3 cup crab filling on one half of the crepe; fold crepe in quarters and place on prepared sheet pan. Repeat with remaining crepes. Bake 7-9 minutes until crepe filling is warm.
To serve: Place 1 or 2 crepes on a plate and drizzle with warm hollandaise sauce. Top with crème fraiche and garnish with chives. Serve immediately.
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Recipe Ratings and Reviews
Surprised by the review saying the ricotta mixture was bland; I found it very flavorful! These were a great addition to my weekly Sunday brunch and went over fabulously, my guests loved them!
The ricotta cheese was very bland, so when I tasted the mixture, it had no flavor. So I bought more crab and whipped cream cheese to add, which helped. I liked the chives in it, but the parsley didn’t add any flavor, and was hard to cut into small enough pieces. I bought the suggested crepes (Belgian Boys) - they were brown in color with small holes throughout like bubbles (I expected white crepes) and the instructions said to microwave them so they would not break when folded in fourths after filling. Even with following the instructions, they were breaking, so then I tried rolling them like an enchilada, but they continued to break. So when I cooked them, some of the filling came out of the openings. In the past when I’ve bought crepes, I think they were white and thinner and a different consistency. They also were sweet, like you’d use for a dessert crepe and I wanted a more neutral one. The addition of the Hollandaise sauce and crème fraiche helped as they both added flavor, especially a lemon tang.
Haven’t really made the recipe yet (sounds wonderful) will make on Mother’s Day for my daughter-in-law Can’t wait to try it!!
Absolutely delicious!So easy to make. I will be making them often from now on. Great for appetizers when entertaining. Yummy !!!
Great taste