Crabmeat Crêpes

I’ve been a fan of French chef Jean-Pierre Brehier since I bought his cookbook that he got published in 1994, entitled Sunshine Cuisine. The recipes are a fantastic fusion of Provençal French, Floridian and Caribbean flavors. For the blog I’ve published Green Beans with Kalamata Olives and Pine Nuts, chef JP’s tomato pie, and also his Cherry Clafoutis.

Brehier owned a highly regarded restaurant called Left Bank in Florida for 22 years, published a second cookbook in 1997, and opened a cooking school. But it was early in the 1990’s when he began hosting his own cooking shows on PBS which were very popular, and the reason is his infectious personality. I can’t think of anyone quite like him!

He has a website but also a You Tube Channel, where you can get your fill of a chef who is knowledgeable and extremely funny, and in spite being French sounds like a mobster. Now in his 70’s, his last you tube video was in 2025, saying goodbye to his 2.3 million fans.

His note under the video: “Well hello there, my dear friends! This video is a little different—no chef coat, no recipe, just a heart-to-heart. After 58 years in the kitchen and barely any breaks, I’ve finally decided it’s time to slow down and enjoy life beyond the sauté pan. So yes, I’m taking some time off! But don’t worry—Jack will keep things going while I soak up a little sunshine. Thank you for being part of this incredible journey. Your support means the world. I’ll be back soon, recharged and ready to cook something fabulous. In the meantime, enjoy the many recipes we’ve shared—and don’t forget your Mise-en-Place, my friends! Until next time…”

I do hope he’s doing well. In my mind, I kind of compare working in a kitchen to working highway construction in the summer. Hopefully he will embrace retirement.

The recipe I chose to make is somewhat unique. For one thing, JP adds garlic to his crèpe batter, uses a spicy aioli in the crab filling, and the crèpes are served cold. I would call these crab salad crèpes. Alternatively, use tortillas instead of making crèpes, and call them crabmeat roll-ups!

Crabmeat Crêpes
Printable recipe below

Crêpes:
2 large eggs
1 cup all-purpose flour
1 cup milk
1 tablespoon olive oil
1/4 teaspoon fresh garlic paste
1 tablespoon butter
1/4 teaspoon salt

Crabmeat Filling:
12 ounces cooked crabmeat, picked over
1/2 cup aioli, plus more for serving (recipe below)
1/4 cup finely diced, peeled apple
2 dashes hot pepper sauce
Salt
Freshly ground black pepper

Topping:
1 small whole zucchini, scrubbed, cut into very fine julienne
1 celery stalk, cut into very fine julienne
1 leek, white part only, cut into very fine julienne
Salt
Freshly ground black pepper

Place all ingredients for the crêpe batter in a bowl and whisk until very smooth. Strain through a fine sieve into a container, then cover and refrigerate at least 3 hours before using, preferably overnight.

Heat a 6” crêpe pan and grease with a tiny amount of butter. Pour in about 2 tablespoons of batter and tilt the pan to spread the batter evenly and produce a thin, delicate crêpe. Cook the crêpe over medium heat until the bottom is lightly browned and turn it over and brown the other side lightly. Remove to a plate and repeat. Stack the crêpes with parchment paper between them to prevent sticking. Wrap the stack and refrigerate until ready to use; crêpes may be made a day ahead.

My recipe for crèpes is easier – no chilling overnight necessary. I highly recommend a real crêpe pan, with angled sides. I also recommend a thin spatula – either silicone or metal.

In a mixing bowl, combine the crabmeat, aioli, apple, hot pepper sauce, and salt and pepper. Mix well.

Working with 1 crêpe at a time, spoon about 1/4 cup of crabmeat filling into a long, narrow strip across the lower half of the crêpe. Arrange a few pieces of each vegetable on top of the crab mixture. (I used a gadget that makes thin strips.)

Fold over the flap of the crêpe and roll rightly to wrap up the filling. Repeat. The rolled crêpes can be refrigerated for a few hours.

To serve, slice each crêpe in half at an angle. Stand each cut section of crêpes on end, place on the plate and drizzle with additional aioli.

I really loved the garlic-y crêpes and the filling was good. The aioli was very good, but not necessary. I also didn’t understand the raw vegetables. Oh well. These just weren’t as good as I’d hoped.

Aioli

4 garlic cloves, peeled
5 dashes Tabasco sauce
1 capful white wine
White Worcestershire sauce *
1 cup mayonnaise

Put the garlic cloves through a garlic press, then whisk into the mayonnaise along with the Tabasco and Worcestershire sauce. Adjust the seasoning, if desired.

* I used a splash of rice wine vinegar.