Lobster Crepes

Copied out of a Robin Hood flour booklet from 1985. The first paragraph of listed ingredients is for the crepes and the second for the lobster filling.

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 2  eggs
• 3⁄4 cup flour
• 1⁄2 teaspoon salt
• 1  teaspoon dried parsley
• 1  teaspoon dried chives
• 1  cup milk
• 1  lb lobster meat
• 1⁄4 cup butter
• 2  tablespoons  finely chopped green onions
• 1  cup  chopped mushroom
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup milk
• 1⁄3 cup dry white wine
• 3  tablespoons  melted butter
• 1⁄4 cup  grated swiss cheese
• 4  teaspoons  dry breadcrumbs

Directions

1. Crepes.
2. 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.
3. Lobster Filling.
4. 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.
5. 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.