Crab and artichoke crepes

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20 min


12 crepes

* PLUS Cooking time: 26 minutes
Crab and artichoke crepes


  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 4 tsp melted butter
  • 1/4 tsp salt
  • 2 tbsp chopped chives
  • 3 tbsp butter
  • 2 garlic clove
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 tsp salt
  • 1/2 tsp Tabasco sauce
  • 2 227-g pkgs imitation crab
  • 8 halves of artichokes , chopped
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 1/4 cup chopped fresh dill


  • Whirl crepe ingredients in a blender until smooth. For filling, melt butter in a saucepan over medium heat. Add garlic. Stir for 30 sec. Whisk in flour until it bubbles. Gradually add milk, whisking constantly to prevent lumps. Whisk in salt and Tabasco. Whisking constantly, bring to a boil over high heat. Then reduce heat to medium-low. Stir often until mixture thickens, 2 min. Remove from heat. Stir in crab, artichokes, peel, juice and dill.
  • Spray a medium non-stick frying pan with oil and set over medium heat. When pan is hot, pour 2 tbsp (30 mL) batter in pan. Lift pan from burner and tilt to form a very thin pancake. Return to burner and cook until top is set, about 1 min, then turn over. Cook until golden, 1 min. Remove to a plate. Repeat with remaining batter. Roll up about 1/3 cup (75 mL) filling in each crepe.

Nutrition (per serving)

  • Calories
  • 310,
  • Protein
  • 17 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 15 g,
  • Fibre
  • 2 g,
  • Sodium
  • 1060 mg.
Wine Pairings

Reif Estate Pinot Grigio (Ontario, $17) This lush Ontario white gushes with tropical fruit and floral aromas. Its fine, elegant apricot and pear flavours are layered with citrus and spice.

(Available in eastern Canada)

Thin crepes overflowing with creamy seafood are perfectly decadent.

Make ahead

Prepare and fill crepes. Arrange in an oiled 9×13-in. (3-L) casserole dish. Cover with foil. Refrigerate overnight. Bake directly from fridge, covered, in preheated 300F (140C) oven until hot, 40 min.