These seafood crepes make a wonderful brunch or lunch dish, along with your favorite salad. Use shrimp and lobster in the crepes, or use all shrimp or all lobster, or replace the lobster with crab meat or scallops.
The crepes take a bit of time to cook one at a time, but the batter and the cooked crepes may be made ahead of time. Refrigerate the batter in a covered container for up to 12 hours, or store the crepes in a food storage bag in the refrigerator, separated by waxed paper sheets, for up to 5 days. There's also the option of using ready-made crepes, which would cut cooking time significantly.
- For the Crepes:
- 2 large eggs
- 3/4 cup milk
- 1/2 cup all-purpose flour
- 2 tablespoons butter (melted)
- 1/4 teaspoon salt
- For the Filling:
- 5 tablespoons butter (divided)
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/8 teaspoon freshly ground nutmeg
- 1 1/2 cups half-and-half
- Optional: 1 tablespoon dry sherry
- 8 ounces cooked shrimp (halved lengthwise)
- 1/2 cup cooked chopped lobster (or flaked crabmeat)
- 2 hard-cooked eggs (chopped)
- 10 crepes (homemade or ready-made, purchased)
- 1 to 2 tablespoons Parmesan cheese (grated)
Put the 2 large eggs in a blender with 3/4 cup of milk, 1/2 cup of flour, 2 tablespoons of melted butter and 1/4 teaspoon of salt. Process until smooth. Pour the batter into a bowl or container. Cover and let stand for about 1 hour or refrigerate the batter for up to 12 hours.
Heat a lightly buttered crepe pan. Pour about 1/4 cup of batter into the pan, just enough to coat the bottom of the pan. Swirl to coat the bottom of the pan.
Cook the crepe until the edges begin to appear browned. Using a thin spatula, carefully lift the crepe and flip over. Cook for a few more seconds, or just until lightly browned.
Remove the crepe to a plate and repeat with the remaining batter.
Separate crepes with sheets of waxed paper.
Heat the oven to 350 F.
Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour, salt, cayenne, and nutmeg, Cook, stirring, for 2 minutes.
Slowly add the half-and-half to the roux; cook, stirring, until thickened and smooth. Stir in sherry, the shrimp and lobster, and the chopped eggs; blend well.
Fill each crepe with about 2 to 3 tablespoons of the seafood mixture. Roll up and place in a lightly buttered shallow baking dish. Repeat with the remaining crepes, arranging them close together.
Spoon any remaining seafood mixture on the center of the rolled up crepes.
Melt the remaining 2 tablespoons of butter and drizzle over the crepes. Sprinkle with the Parmesan cheese.
Heat in the preheated oven for about 15 minutes, or until heated through and bubbly.