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Leftover Crab Dip Crêpes

Leftover Crab Dip Crêpes are a savory and sweet coconut milk and tumeric crepe filled with Maryland Blue Crab dip and served with a green salad.
Prep Time25 minutes
Cook Time20 minutes
Total Time40 minutes
Author: Barrett Bridenhagen

Ingredients

  • ½ cup flour
  • ½ cup almond flour
  • ¼ cup coconut milk
  • 1 cup warm water
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • 1 egg
  • vegetable oil for pan
  • leftover crab dip
  • leftover Snappy Green Salad

Instructions

  • To make the crêpes, whisk the flour, almond flour, coconut milk, egg, turmeric and salt. When smooth, slowly whisk in the water. Leftover Crab Dip Crepes whisking tumeric batter
  • Let rest 15-60 minutes for best texture.
  • In a heated frying pan or crêpe pan (I like medium or medium low), pour in about ⅓ cup batter. Swirl to coat the pan. Cook 1-2 minutes. It should be bubbly and have holes and be easy to release from pan.
  • Flip and cook an additional minute. Leftover Crab Dip Crepes flipped in panCook all the crêpes at once and stack them on a plate as you work (they won't stick together).
  • Rewarm the crab dip (stove top or oven is best).
  • Fill each crêpe with a couple of tablespoons of dip.Leftover Crab Dip Crepes fill with crab dip
  • Serve with the salad. Leftover Crab Dip Crepes with snappy green salad
  • Enjoy each cheesy bite. Leftover Crab Dip Crepes bite

Notes

It's easy to make the crêpes a day ahead as well. Store them on the plate in a plastic bag or saran wrap. Reheat them in a warm pan for 10-20 seconds on each side.