Lobster Crepes

Photo Courtesy of Ricardo Pereira

Lobster Crepes are a brilliant way to impress your guests for a fancy brunch.

Crepes

1 cup flour
2 eggs
1 1/4 cups milk
1/2 tsp salt
Olive oil

Mix flour, eggs, milk, and salt together in a bowl. Beat until smooth. Be sure not to overmix.

Grease the frying pan with a small amount of olive oil. Pour a small amount of batter into pan - about 3-4 Tbsp should do. Tilt pan quickly to spread batter to cover entire pan. Cook over medium heat until the edges are light brown and bubbles are forming. Flip to cook other side. Stack on a plate.

Filling

1 lb lobster meat, cooked
1/4 cup olive oil
1/4 green onion, chopped
1/2 cup green pepper, chopped
1/2 cup mushrooms, chopped
1/4 cup flour
1 cup milk
1/4 cup dry white wine
1 Tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1/2 tsp fresh dill weed, chopped

Preheat oven to 350 degrees F.

Cut the lobster meat into bite size pieces. Saute green onion, green pepper and mushrooms in olive oil until tender. Stir in flour. Pour in milk gradually, stirring constantly. Continue cooking over medium heat until flour and milk mixture has thickened. Stir in wine, lemon juice, salt, pepper, dill weed, and lobster. Remove from heat.

Spoon mixture into crepes and roll up. Use about 3 Tbsp of mixture per crepe. Put crepes in a lightly greased shallow baking dish.

Cover dish, bake in oven for 10 to 15 minutes until heated.

If there is leftover lobster mixture, pour it over the crepes. You can also top with shrimp or scallops.

Serve while warm.

Serves 6 with 2 crepes each.