Peekytoe Crab Crêpes With English Pea Coulis

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James Beard


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1 cup sifted all-purpose flour

½ teaspoon kosher salt

3 large eggs, slightly beaten

1 ¼ cups milk

4 Tablespoons (1 stick) unsalted butter, melted

1 Tablespoon chopped chives

1 pound peekytoe or other lumb crab meat, picked

2 tablespoons mayonnaise

2 tablespoon mascarpone cheese

1 tablespoon finely chopped shallots

2 teaspoons capers

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 small shallot, chopped

1 medium onion, chopped

1 sprig fresh thyme

2 cups heavy cream

2 cups frozen green peas

¾ cup roughly chopped raw spinach

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