Buckwheat Crepes filled with Crab topped with Cream Sauce (recipe below)


Crepes:
all-purpose flour
buckwheat flour
plus gras butter
salt
egg
nutmeg
water
milk heavy cream


Filling:
1 fresh dungeoness crab
shallots
carrots
celery
red bell pepper
black truffles
red chili pepper
white wine
sherry
salt
plus gras butter


Sauce:
water
milk
heavy cream
flour
shallots
white wine
plus gras butter
fresh basil
cave-aged gruyere