Patowmack Farm Crepe Filling

By keenan

Chef Christopher Edwards

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 2 3 4 5

0 Picture

Ingredients

Lump crab meat or lobster meat
Butter
Marscapone cheese
Hazelnut oil
Elderberry syrup

Details

Preparation

Step 1

Saute crab meat in butter. Add cheese and cook though.

Fill crepe with filling. Top with hazelnut oil and elderberry syrup.

To make hazelnut oil:
Toast hazelnuts. Allow to cool. Crush and put into small container. Cover with olive oil and allow to soak while you prepare crepes.