Lobster Crepes
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 2 eggs
- 177.44 ml flour
- 2.46 ml salt
- 4.92 ml dried parsley
- 4.92 ml dried chives
- 236.59 ml milk
- 453.59 g lobster meat
- 59.14 ml butter
- 29.58 ml finely chopped green onions
- 236.59 ml chopped mushroom
- 59.14 ml flour
- 2.46 ml salt
- 0.61 ml pepper
- 236.59 ml milk
- 78.78 ml dry white wine
- 44.37 ml melted butter
- 59.14 ml grated swiss cheese
- 19.71 ml dry breadcrumbs
directions
- Crepes.
- Beat eggs, flour and seasonings. Gradually add milk, beating until smooth. Refrigerate 2 hours. For each crepe, pour 2-3 tbsp of batter in a heated, oiled crepe pan. Brown lightly on each side. Keep warm in a very low oven.
- Lobster Filling.
- Preheat oven to 425°. Break lobster into pieces. Melt butter and saute onion and mushrooms 3-5 minutes. Stir in flour and seasonings. Add milk gradually. Cook, stirring constantly until thickened. remove from heat. Add wine and lobster. Mix well.
- Spoon 3 tbsp filling into each crepe and roll up. Arrange crepes on ovenproof platter. Brush with half the melted butter. Sprinkle with cheese, mixed with crumbs. Bae at 425° for 5-8 minutes. Stir remaining melted butter into remaining sauce and serve over crepes.
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RECIPE SUBMITTED BY
<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p>
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