Crab Crepes and Blue Cheese Mousse topped with Crab and Fig

This is recipe was shown in the latest Dreamtime Sail YouTube episode 4. To keep up to date with upcoming episodes follow this link Dreamtime Sail YouTube and click on the subscribe button. You will be notified when a new episode of our sailing adventures has been released if you hit the bell button.  If you would like to become one of the crew on Our Dreamtime checkout our Patreon for further details.

Ingredients


1 cup all-purpose flour 

2 large eggs eggs 

½ cup milk 

½ cup water 

¼ tsp salt 

1/4 teaspoon of mixed dried herbs of your choice

2 tbs of olive oil

2 tbs butter, melted


To Serve Cream Cheese and Fresh crab meat


Let’s get Cooking 


In a large mixing bowl, sift 1 cup of plain flour once sifted add in two whisked eggs. 


Gradually add 1/2 cup of milk and 1/2 cup water, whisking to combine. 


Add the 1/4 tsp of salt and mixed herbs 


beat until smooth to a consistency of pouring cream

Heat a non stick large pan over medium high heat melt the olive oil and butter 


Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. 


Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. 


Loosen with a spatula, turn and cook the other side. 


Serve with cream cheese spread over the crepe and fresh picked crab meat roll and serve. 


These make a great meal for anytime of the day. Enjoy!


Blue Cheese Mousse with crab



Ingredients


1/2 Cup Full Cream Milk

1/2 Cup of Crumbled Blue Cheese (your choice of Blue Cheese will determine how strong the flavour)

1/2 Cup of Ricotta Cheese

125 mls of Boiling water

1 Sachet of Gelatine (non coloured or flavoured)


To Serve


I used 6 rounds of seeded sourdough toasted.

1 cup of fresh crab meat.

6 fresh figs cut into 1/2

lemon wedges and baby spinach leaves.


Lets get Cooking


Boil water and add gelatine mix with fork until Gelatine has completely dissolved. Set aside to cool. (approx 5 mins)

Combine the other ingredients with a stick mixer, blend until bubbles form.

Now that the gelatine has cooled add to cheese mixture, blend again.

Oil 6 100 ml moulds.

Pour mixture into moulds and refrigerate until set about 2 hours. Leave in fridge until required.




This recipe was shown in Dreamtime Sail YouTube Episode 4 Feasting on Crab at Fraser Island


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