crepe

The popover-style crepe sits tall and inviting on the plate, golden-brown and opened up to reveal the lightly browned crab stuffing. It's all draped in an inviting silky carrot-ginger emulsion that pools slightly at the base creating a vibrant contrast. Hints of green from the fresh chervil garnishing the dish add a dash of color.

Baked Crab-Stuffed Crepe with a Carrot-Ginger Emulsion

Main Course - French - March 08, 2024