Serves 4.
Crepes:
2 Large Eggs
2 tsp. Sugar
½ Cup Milk
¼ Cup Amber or Dark Rum
¼ Cup Vegetable Oil
¾ Cup Flour
¼ tsp. Salt
METHOD:
In medium bow, whisk together eggs, sugar, milk, rum, and oil, then whisk in flour and salt until batter is smooth.
To cook, wipe a small non-stick fry pan with olive oil and heat over moderate heat. Ladle ¼ cup of batter into the pan, tilting and rotating the pan to coat the bottom evenly. Cook, shaking the skillet occasionally to prevent sticking. When the top has "set", carefully turn and cook the other side. There should be areas of golden brown when the crepe is done. Continue with remaining batter, making 8 crepes (or more). Stack the crepes as you finish them. Crepes can be prepared one day in advance.
Prepare Hollandaise sauce--use your favorite recipe.
Crab Filling:
3-4 Green Onions, chopped
1 Cup Sliced Mushrooms
1/2 Cup Diced Green Peppers
12 oz. Crab
6 Eggs, beaten gently
1 Cup Shredded Cheddar
Fresh Spinach
METHOD:
Pre-heat oven to 300 degrees F.
Saute onions, mushrooms, and peppers until tender. Add crab, heat through, and set aside. Scramble eggs. Divide eggs, cheese, and crab mix equally to crepes. Roll and place in a 9"X13" baking pan. Bake 5 minutes at 300 degrees. Plate crepes (2 per plate) on a few fresh spinach leaves and top with hollandaise sauce and a sprinkle of cayenne or paprika (to taste).
