Lobster crepes

Vins de l'état de Washington
In collaboration
with Vins de l'état de Washington
  • Preparation 20 min
  • Cooking 35 min
  • Servings 4
  • Freezing Absolutely

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

Ads

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.