DELICIOUS golden crepes filled with succulent seafood are a concept that will never go out of style.

CRUNCHY CRAB CREPES
I used a bottle of Defiance buttermilk pancake mixture to make the crepes for this recipe. To make the crepes, open the container and add a tablespoon or two of finely chopped shallots to the bottle before adding the required amount of water. Close the container tightly and shake the mixture well.
Heat a non-stick frypan over medium heat. Pour just enough crepe mixture into the pan to cover the bottom of the pan. Allow to cook for a couple of minutes, until the underside of the crepe is golden brown. Carefully turn the crepe over and cook the other side. When cooked, remove the crepe from the pan. Repeat the procedure with the rest of the crepe mixture.

Filling
crab meat from 2-3 sand crabs or 1 muddie
2 shallots, sliced
1 egg, beaten
freshly ground salt and pepper
2 tablespoons mayonnaise
a few drops Tabasco sauce
a beaten egg, for sealing the crepes

TO PREPARE THE FILLING:
Combine the crab meat, shallots, beaten egg, salt, pepper, mayo and Tabasco in a bowl.
Crunchy Topping
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons fresh parsley, finely chopped

TO PREPARE THE TOPPING:
In a small bowl, combine the ingredients for the topping.

TO FILL AND PREPARE THE CREPES:
Place a couple of tablespoons of the crab mixture in a line just in from the edge of the crepe. Fold the edge of the crepe over and roll up. Place the filled crepe in an ovenproof dish. Repeat the procedure with the rest of the crepes and filling. Generously sprinkle the crunchy topping over the top of the crepes in the ovenproof dish. Pop the dish under a heated grill for a few minutes, until the topping becomes golden brown.

TO SERVE:
Crunchy crab crepes are delicious served with a crisp green salad.

SEAFOOD CREPES
In this recipe, we are going to use a mixture of seafood in the filling. What you choose to use depends wholly on your personal taste. The crepes are prepared according to the instructions in Crunchy Crab Crepes.

Filling
100g mushrooms
2 shallots, chopped
1 tablespoon Bertolli olive oil
500g various cooked seafood
250g Philly cream cheese
1/2 cup cream
2 tablespoons fresh parsley, chopped
1 cup grated cheese
2 shallots, chopped (extra)

TO PREPARE:
Cook the crepes and keep warm. To prepare the filling, heat the olive oil in a heavy-based frypan, over a medium heat. Add the mushrooms and shallots, and cook until tender. Stir in the seafood, cream cheese, cream and parsley. Cook, stirring constantly, until the cream cheese has melted.
Fill the crepes and lay them in an ovenproof dish before sprinkling with the grated cheese and chopped shallots. Pop the filled crepes under a heated grill and cook until the cheese is golden and bubbling.
(The seafood used in these recipes is supplied by Sams Seafood, Hamilton.)