Melt butter in a saucepan over medium heat then whisk in flour. Cook until you form a blond roux.
Slowly whisk in small amounts of milk at a time to prevent lumps from forming. Add bay leaves, cloves, and onion. Simmer for 10-15 minutes. Remove onion, cloves, and bay leaves.
Whisk both cheeses into bechamel to form the mornay sauce.
In a sauté pan add half of the mornay sauce, spinach, and crabmeat. Cook to wilt the spinach and warm the crabmeat about 5-6 minutes.
Place a portion of the crab mixture in center of a crepe and fold to enclose.
Top with beurre blanc and serve after parsley garnish.
Ingredients
1 lb Empire's Treasure® Crabmeat, Lump
4 ea Pre-made crepes
3 cups Peak Fresh Produce® Spinach, stems removed
4 tbsp Nature's Best Dairy® Butter, Unsalted
1/3 cup West Creek® All-Purpose Flour
2 ea cloves, whole
4 cups Nature's Best Dairy® Milk, Whole
1/2 ea Peak Fresh Produce® Onion(s), Yellow, cut in half and peeled
2 ea Roma® Bay Leaf(ves), Dry
4 oz cheese, Gruyère , grated
4 oz Roma® Cheese, Parmesan, grated
8 oz citrus beurre blanc, (see recipe below)
4 tbsp Peak Fresh Produce® Parsley, Fresh, minced for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
