Lobster crepes

In collaboration
with Vins de l'état de Washington

Preparation 20 min
Cooking 35 min
Servings 4
Freezing Absolutely

It’s lobster time so for this occasion and in collaboration with Washington State Wines, I have prepared my lobster crepes recipe for you! To be served with a solid chilled Chardonnay!

Cook mode

Add to favorites

Ads

Ingredients for the batter

1 cup all-purpose flour
1 1/4 cup milk
2 eggs
1/4 teaspoon salt
Canola oil for the skillet

Ingredients

1/4 cup butter
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
1/4 cup all-purpose flour
3 cups hot milk
1/2 teaspoon Provence herbs
1 pinch nutmeg
2 cups sharp cheddar cheese, grated
1 cup Parmesan
2 cooked 1 1/4lb lobsters, flesh removed cut into small cubes
Salt and pepper from the mill

Preparation

Preheat the oven to 400°F.
In a large bowl, add all the batter ingredients and whisk vigorously to break up any lumps.
Heat a large non-stick skillet over medium heat and add 1/2 teaspoon canola oil in the centre. Using a paper towel, evenly distribute the oil in the pan so that only a thin layer remains. ***Keep the paper towel and reuse it to oil your pan after cooking about 2 pancakes. Add a little oil to the paper if needed.***
Pour a medium ladle of pancake mix into the centre of the pan then swirl around to make a large, thin pancake about 15 cm in diameter. Cook for about 1-2 minutes or until the sides of the crepe curl up slightly and are nicely browned. Flip and cook for another 1-2 minutes. Place on a plate and cover to keep moist. Repeat until there is no more mixture!
Now prepare the bechamel sauce. In a saucepan over medium heat, melt the butter and cook the onion and garlic for 3-4 minutes. Add the flour and mix well. Cook for 1 minute, stirring regularly.
Pour in the milk and whisk to break up any lumps. Add the spices, half the cheddar and Parmesan, the lobster, season with salt and pepper and mix well. Bring to a boil, lower the heat and cook for a few minutes, stirring regularly, until the sauce thickens. Remove from heat.
Assemble your feast now! In a 9-by-12 Pyrex dish, place a crepe then pour a ladle of bechamel on top. Roll it all up and seal with a little sauce so your masterpiece doesn’t unravel! Continue with the rest of the crepes and pile them next to each other in the dish.
Pour the rest of the sauce over the crepes and spread well. Spread the cheese on top then place in the oven! Bake for 10 minutes then broil until the cheese is golden brown. Remove from oven and let stand 5 minutes before serving.

Ads

To help you make this recipe

Our sommeliers suggest

Christian Binner Si Rose

Alsace, France

Produced by the formidable Christian Binner, this superb rosé composed of Gewurztraminer at 60 % (maceration on skins) and Pinot Gris at 40 % is a great success! On notes of dried rose, bay leaf, citrus, lychee and white flowers, it is a freshness bomb. Totally suitable for seafood dishes, it will be exquisite in Sunday noon brunch with pancakes. Excellent. See the product

Hautjaardin, 4.8%

Ras l'Bock

Belgian-inspired wheat white, it will offer you notes of wheat, spice, lemon and orange. Its cereal flavors will join the one of the pancake while its citrus flavors will meet the one of the lobster that we like sprinkled with lemon juice. Veiled beer, alle will bring a round texture in mouth which will come to resonate with that of the pancake. White beer and lobster, a winning combination. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!