Crepe Gateau with Crab
Gateau de Crepes au Crabe
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INGREDIENTS 8 crepes 8-ounces crab meat, picked over 2/3 cup mayonnaise Small bunch of chives, chopped 1 teaspoon curry powder Salt and pepper, to taste 3/4 cup whipping cream 1 head of lettuce, washed, leaves separated (escarole recommended) Prepare the Batter For Sweet Crepes recipe, omitting sugar and Rum to make 8 crepes. Mix the crab meat and the mayonnaise; add the chives, curry powder, salt and pepper to taste. Whip the cream and carefully fold into the crab mixture. Set 1 crepe on a serving platter; spread some crab mixture onto the crepe, cover with a lettuce leaf, spread more crab mixture and top with another crepe. Repeat 6 times, finishing with the last crepe on top. Refrigerate 2 hours before serving. Makes 4 servings