Creamy lobster crepes

Prep 40 min
Plus Cooking time: 40 minutes
Makes 8 Servings

Treat yourself and your guests to wonderful Gruyere and shrimp–filled Creamy lobster crepes for an elegant new year’s meal.

Less
Advertisement

Ingredients

4
1 1/3 cups
1 cup
all-purpose flour
3 tbsp
butter, melted
1/8 tsp

FOR FILLING

1/4 cup
1/2 cup
chopped fennel
1/4 cup
all-purpose flour
1 1/2 cups
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.

 

Substitution Tip:

Instead of crepes, cook enough pasta for 8 (about 500 g) and add 1 cup milk to seafood filling.

Nutrition

Calories 251
Protein 18 g
Carbohydrates 11 g
Fat 15 g
Sodium 334 mg
Advertisement

Written by:

Photo credit: Michael Graydon

( 28 ratings )

Comments are closed.