Lobster Crêpes

Method/Steps

Crêpes

1. Combine flour, eggs, milk and salt. Beat lightly until smooth. Strain through a fine sieve.

2. Pour 3 Tb of the batter into a lightly greased, hot frying pan. Tilt the pan rapidly so that the batter will spread into a tin, even circle. Cook until lightly brown, flip and brown the other side. Stack crêpes in a pile.

Filling

1. Cut lobster meat into bite-size pieces.

2. Melt butter in a saucepan ,and sauté green onion, green pepper and mushrooms for 2 minutes. Stir in flour, then slowly add milk, stirring constantly over medium heat until thickened.

3. Add wine, lemon juice, salt, pepper, dill and lobster. Remove from heat.

4. Spoon about 3 Tb of the filling onto each crêpe and roll up, folding down the ends so that the filling is contained. Arrange filled crêpes in a lightly greased, shallow oven dish and cover with foil.

5. Bake crêpes for 10 to 15 minutes in a 350°F oven until heated through.