Creamy lobster crepes
100
- Prep Time40 mins
- Total Time40 mins
- Makes8 Servings
Michael Graydon
Treat yourself and your guests to wonderful Gruyere and shrimp–filled Creamy lobster crepes for an elegant new year's meal.
Ingredients
4 eggs
1 1/3 cups milk
1 cup all-purpose flour
3 tbsp butter, melted
1/8 tsp salt
FOR FILLING
1/4 cup butter
1/2 cup chopped fennel
1/4 cup all-purpose flour
1 1/2 cups milk
250-g pkg regular cream cheese, cubed
3/4 cup grated gruyère
1/3 cup white wine or vermouth
2 tsp Dijon mustard
2 cups cooked small shrimp, peeled
4 cups chopped cooked lobster
3 green onions, thinly sliced
Instructions
Combine crepe ingredients in a blender. Blend until smooth. Heat a large non-stick frying pan over medium. Spray with cooking spray. Pour about 1/3 cup batter into hot pan. Lift pan from burner and tilt to very thinly cover bottom. Return to burner and cook until top is set, about 1 min, then flip carefully with a wide rubber spatula. Cook until underside is golden, about 1 min. Remove to a plate. Repeat with remaining batter. If crepes are browning, reduce heat slightly. If making ahead, stack with wax paper in between, then cool. Wrap with plastic and refrigerate up to 2 days.
Melt 1/4 cup butter in a large saucepan set over medium. When hot, add fennel and cook until softened, 3 min. Stir in 1/4 cup flour and cook about 2 min, stirring constantly. Gradually whisk in milk, then cheeses. When cheese has melted, stir in wine and Dijon. Stir until thickened. Add shrimp, lobster and green onions. Cook until just heated through, about 3 min. Do not overcook seafood.
Assemble crepes by cutting each in half on a cutting board. Scoop about 1/3 cup lobster filling onto each half crepe, then fold into a triangular cone and place on plates, 2 per serving. Drizzle with any remaining sauce.
Nutrition (per serving)
Calories 251, Protein 18g, Carbohydrates 11g, Fat 15g, Sodium 334mg.
Substitution Tip:
Instead of crepes, cook enough pasta for 8 (about 500 g) and add 1 cup milk to seafood filling.