Lobster Crepes

Name: Lobster Crepes
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

18 ingredients

5 steps

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.