3/4 C. all-purpose flour 7 large eggs 1 large egg yolk 1/2 C. half & half 3 T. chopped chives 1/2 C. water 1 T. corn oil spray 2 T. unsalted butter 1/2 lb. jumbo lump crab 2 T. white vinegar 1/2 C. creme fraiche 18 whole chives
Place flour in a large bowl and create a well in the center. In another bowl, whisk together 1 egg, egg yolk, half & half, water and chopped chives. Pour into the flour well and combine. Preheat a 7"or 8" crepe pan over high heat and brush with oil. Pour in 1/4 cup of batter and swirl quickly to cover the surface of the pan; cook over medium heat until the crepe loosens and edges being to curl. Flip to other side and cook for a few seconds. Remove and place on cooking rack. Continue until 6 crepes are finished. Keep crepes warm in foil. Melt the butter in skillet. Add the crab meat and cook just until heated through. Fill a large skillet with 2 inches of water; add the vinegar and bring to a boil. Place remaining 6 eggs into water; reduce heat to a simmer and poach for 3 minutes. Place crepes on individual plates. Place a portion of crabmeat and creme fraiche on lower third of crepe on each plate. Remove eggs with slotted spoon, briefly submerge in hot water to rinse off any residual and place egg on top of crab meat; fold crepe in half. Garnish with whole chives and serve.