Mix flour, sugar, salt and eggs with 1/3 of the mild to form a batter. Add remaining milk while stirring until the batter is the consistency of heavy cream. Let batter rest in the refrigerator for 30 minutes, then strain and whisk in melted butter. Heat a small non-stick sauté pan over medium-high heat. Coat the pan with a thin layer of the batter and cook for about a minute or until golden brown, then flip the crepe and cook the other side until done. Repeat until all of the crepe batter has been cooked and set aside crepes until needed. For the filling, return the sauté pan to medium heat. Melt the butter in the pan and gently warm the crab, fennel and roasted tomatoes. Add the shrimp stock and bring to a boil. Stir in heavy cream and finish with chives. Spoon a small amount of batter into the center of each crepe. Roll crepes and serve.moreless
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