Lobster Crepes

Okay, so you want to impress your company this week and are not sure how to go about it. Read this through, get your ingredients ready and go for it.  Everyone will marvel at what you just accomplished and  your secret? It wasn’t difficult.

Crepes

• 4 large eggs
• 1  1/3 cups whole milk
• 3 tbsp. melted butter
• pinch of salt
• 1  1/2 cups sifted flour

Combine all the ingredients in a blender and blend until totally smooth. Heat a large non-stick pan over medium heat and spray with cooking oil.

Pour about  1/3 cup of the batter into the hot pan and tilt the pan to thinly cover the bottom of the pan. Cook for about a minute but do not burn. Flip with a wide spatula. Cook until the underside is golden and remove to a plate. Continue until all the batter is used. If making this beforehand, put waxpaper between each one and wrap with plastic. Refrigerate for up to 2 days only.

Filling

• 1/4 cup butter
• 1/2 cup chopped fresh fennel
• 1/4 cup flour
• 1  1/2 cups whole milk
• 250g  regular Philadelphia cream cheese, cubed
• 3/4 cup Swiss cheese
• 1/3 cup white wine
• 1 tsp. Dijon mustard
• 2 cups medium cooked shrimp, peeled and cleaned
• 4 cups cooked lobster, chopped

Melt the 1/4 cup butter in a large saucepan and when hot,  add the fennel and cook until softened (3 mins approximately) Stir in 1/4 cup of the flour and cook about 2 minutes, stirring constantly. Gradually whisk in the milk and then the cheeses.

When the cheeses are melted, add in the wine and the mustard stirring until it becomes thickened. Add the shrimp and the lobster and heat through. Do not overcook the seafood as it will become tough.

Put a crepe on cutting board and cut in half. Scoop about 1/3 cup of the filling onto one half of the crepe and fold in to a triangular cone shape. Fill remaining crepes the same way. Place two on  each plate. Crisp salad, warm rolls or focaccio bread and, of course, chilled white wine.

You will make this again and again…just not to the same people all the time.

Truly, yummy!