Crepes Maryland With Sauce Nantua

• 12 crepes
• 1 pound crab meat, preferably lump
• 1 cup fish veloute (see recipe)
• 2 tablespoons heavy cream
• 2 teaspoons finely chopped tarragon
• 18 teaspoon cayenne pepper
• 1 1/2 cups sauce Nantua (see recipe)

1. Prepare the crepes according to any standard recipe.
2. Set aside.
3. If the crab meat is canned, it may be wet.
4. Wrap it in cheesecloth, and squeeze gently to extract excess liquid.
5. Do not break up the lumps.
6. Heat the fish veloute, and stir in the cream, tarragon and cayenne.
7. Gently fold in the crab meat.
8. Lay out crepes on a flat surface, and add a twelfth of the crab mixture to each.
9. Fold the crepes over to enclose the filling.
10. Spoon an equal amount of the hot sauce onto each of four plates, leaving about 1/2 cup of sauce.
11. Put three crepes on each plate, and spoon a little of the remaining sauce over each crepe and serve.

crepes, crab meat, fish veloute, heavy cream, tarragon, cayenne pepper, sauce nantua

Taken from cooking.nytimes.com/recipes/3499 (may not work)