Peekytoe Crab Crêpes with English Pea Coulis Recipe | James Beard Foundation

Ingredients

• 1 cup sifted all-purpose flour
• 1/2 teaspoon kosher salt
• 3 large eggs, slightly beaten
• 1 1/4 cups milk
• 4 tablespoons (1 stick) unsalted butter, melted
• 1 tablespoon chopped chives
• 1 pound peekytoe or other lump crab meat, picked
• 2 tablespoons mayonnaise
• 2 tablespoons mascarpone cheese
• 1 tablespoon finely chopped shallots
• 2 teaspoons capers
• Salt
• freshly ground black pepper
• 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
• 3/4 cup roughly chopped raw spinach