Ingredients:
For crepes
75 g (3 oz) plain flour
2 eggs, lightly beaten
2 tsp oil
120 ml (4 fl oz) milk
1 tbsp chives, finely chopped
For filling:
30 g (1 oz) butter
1/2 onion, finely chopped
50 g (2 oz) all-purpose flour
120 ml (4fl oz) milk
100 g (4 oz) fresh crabmeat
50 g (2 oz) Osetra (Sturgeon) caviar
Method:
Sift the flour into a bowl.
Gradually stir in the beaten eggs, then the oil, milk and chives and beat to a smooth batter.
Cover and let stand in a refrigerator for at least 30 minutes.
Lightly grease with the butter and heat a heavy-based pan.
Pour 2-3 tbsp of batter into the pan and cook until golden brown, turning and repealing for the other side.
Remove the crepe from the pan and set aside;
Repeat with the rest of the crepe dough mixture.
Using a cutter, cut out rounds from the crepes, large enough to fit 10 cm (4 in) the non-stick tartlet pans.
Line the tartlet pans with the crepe rounds and bake for about 10 minutes in a pre-heaterd to 200 C (400 F)oven.
Then, remove from pans and cool on a wire rack.
To make the filling, heat the butter in a saucepan.
Add the onion and cook until soft.
Stir-in the flour, cooking for 1 minute.
Remove from the heat, gradually stirring in the milk and crabmeat.
Return to the heat and stir until the sauce thickens.
Let to cool.
Just before serving, spoon the crab mixture into the crepe cups and top with caviar.