Classic French cooking with a mad scientist twist. It normally is an egg encased in some kind of wrapper. The wrapper is normally a crepe. I used two eggs sunny-side-up and some caviar. Some creme fresh and some herbs work towards a perfect bite. If that wasn’t decedent enough, I put a fried soft shell crab in it for a textural component. I hope you like it.

Crepe:
1 cup flour
1/2 teaspoon salt
2 eggs
1 cup milk
3 tablespoons melted butter
Filling:
1/2 cup crab meat, cooked
1/4 cup caviar
6 eggs
1/4 cup creme fresh
1 teaspoon tarragon, diced
2 teaspoons chives, diced
1 teaspoon Old Bay seasoning

Cooking spray

Optional: Substitute soft shell crabs (recipe on blog) for crab meat

Mix flour, salt, eggs, milk, and melted butter in a blender and mix until combined.

Heat burner to medium.

Spray crepe pan with cooking spray.

Add ladle of batter to coat bottom of crepe pan with a thin layer, turning pan the whole time.

Cook for 1 minute or until edges start to brown.

Turn over crepe and cook for 30 seconds.

Stack crepes.

Assembly:
Crepe
Crab meat or soft shell crab
Teaspoon of Caviar
Chives
Teaspoon of creme fresh
Tarragon
Wrap like a purse closing both ends andfolding underneath

Serve.