Crab Crepes With Lemon And Caper Sauce Ingredients For The Crepes 2 Eggs 1/2 Cup Cream 1/4 Cup Milk 1/2 Cup Plain Flour 30 gms ( 1oz) Butter Pinch Of Salt For The Filling 125 gms (4 oz) Ham 1 Onion 1/2 Red Capsicum 1 Clove Garlic 30 gms (1 oz) Butter 1 Tablespoon Vegetable Oil 1 185gm (6.5 oz) Can Of Crab Meat I Tablespoon Brandy Lemon And Caper Sauce 1Cup Water 1 Chicken Stock Cube 125 gms (4 oz) Butter 1 Egg Yolk 2 Teaspoons Cornflour 2 Teaspoons Water 3 Tablespoons Lemon Juice 2 Teaspoons Chopped Capers Salt And Pepper. Method Make The Filling- Heat the butter and the oil in a saucepan,add the peeled and finely chopped onion,crushed garlic and finely chopped capsicum to pan and cook 5 minutes,add the finely sliced ham and drained crab meat ,cook a further 2 minutes ,remove from heat and add the brandy.Set aside while you make the crepes. In a large bowl add sifted flour,make a well in the centre,add lightly beaten eggs,cream and milk,mix till well combined,melt the butter and beat it in the mixture,let stand 1 hour. Lightly oil a large heavy base frying pan and heat then add a thin layer of the batter 18cm (7in) inn diameter,brown on one side then turn and cook the other side,repeat till all batter is used.(Makes about 8 crepes). Divide the filling evenly between the crepes ,roll up enclosing the ends then place the crepes in a greased shallow ovenproof dish in a single layer.bake covered in a moderate oven 15 minutes or till heated through ,serve with the Lemon and Caper sauce- Place the water ,crumbled stock cube,butter and lemon juice in a small saucepan ,bring to the boil and stir till the butter melts,reduce heat to low add the combined egg yolk,cornflour and water,stir over a gentle heat and do not allow to boil,add the capers and season with salt and pepper and pour over crepes
