Quick and Easy Crab-Spinach Crêpe

Developed January, 2016. A dish for a special brunch that comes together quickly using commercial crab, spinach, and Hollandaise. The pancakes are a snap to make and can be kept for days in the refrigerator or months in the freezer.

100 g cooked crab meat
150 g frozen creamed spinach
4 crêpes
1 T butter
1/2 t Old Bay seasoning
2 T seafood or chicken stock
4 t prepared Hollandaise sauce (Trader Joe)

In a small skillet, melt the butter over medium-low heat. Add the Old Bay, and after 30 seconds, the crab and the stock. Warm through gently, and set aside in a bowl. Heat the spinach in the microwave. Place a crepe on a plate, arrange a quarter of the crab in the center, spoon on a quarter of the spinach, top with a teaspoon of Hollandaise sauce, and fold over by thirds. Present seam side down. Makes four crêpes.