Ingredients Weight Measure
All-purpose flour 2 cups
Eggs, large 3 ea.
Milk, whole 2-3/4 cup + 1/4 cup if needed
Butter, unsalted, melted 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Salt 1/2 tsp.
Pepper, white, freshly ground 1/2 tsp.
Tarragon leaves, fresh 1 cup
Oil as needed


Ingredients Weight Measure
Cream cheese, softened 1 lb.
Egg yolks 2 ea.
Crabmeat, small dice 8 oz.
Zest, lemon, minced 1/2 tsp.
Cilantro, fresh, minced 1/2 tsp.
Salt 1/4 tsp.
Pepper, white, freshly ground 1/4 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Butter or oil as needed


  1. For the crêpes, sift flour into a mixing bowl.
  2. Beat eggs with milk and whisk into flour until smooth.
  3. Strain through sieve; then stir in remaining crêpe ingredients except tarragon leaves.
  4. Check consistency. It should be as thick as heavy cream. Stir in a little extra milk if mixture is too thick.
  5. Cover with plastic wrap and refrigerate 15 minutes.
  6. Heat an 8" nonstick sauté pan over medium high heat.
  7. Brush lightly with oil and, using a 2 oz. ladle, pour in about 1-3/4 oz. batter, tilting pan to evenly coat bottom. Sprinkle with about 1 tsp. tarragon leaves.
  8. Cook for about 30 seconds or until batter is firm. Remove and place on a sheet of wax paper. Repeat with remaining batter, making sure to lightly brush pan with oil before cooking each crêpe.
  9. Layer crêpes between sheets of wax paper.
  10. For filling, combine all ingredients in a bowl and fold until uniformly incorporated.
  11. Fill each crêpe with about 3 Tbsp. filling and roll crêpes into tube shape.
  12. Sauté blintzes in a nonstick pan over medium-high heat with a small amount of butter or oil, until browned on bottom (about 1-2 minutes). Turn crêpes over and brown other side.
  13. Serve 2 blintzes per person and garnish as you wish.

Yield: 16-20 servings