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Crab and Lobster Crepes
Luxurious, decadent and absolutely delicious crepes filled with sweet crab and lobster baked in the creamiest sauce. Love in every bite.
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Course
Dinner
Cuisine
crepes, romantic, seafood
Keyword
crab crepes, lobster crepes, valentines recipe
Prep Time
40
minutes
minutes
Cook Time
20
minutes
minutes
Servings
6
Equipment
Oval Au Gratin Baking Dishes
Baking sheet
Medium size pan
Blender
Ingredients
For the crepes:
1
extra large egg
1
cup
flour
1
tablespoon
sugar
1
cup
milk
1 1/2
tablespoons
melted butter
1
pinch of salt
For the filling:
1/2
lb
precooked lobster meat
claws only
1/2
lb
lump crab meat
1
8.8 oz
can of hearts of palm
about 1 1/2 cups
1
cup
red bell peper
finely diced
1
teaspoon
fresh tarragon leaves
finely minced
salt and pepper
Extra virgin olive oil
For the cream sauce:
2
tablespoon
butter
1
tablespoon
extra virgin olive oil
2 1/2
cups
milk
2% or whole
1/2
cup
heavy cream
1
teaspoon
fresh tarragon leaves
finely minced
salt and pepper
1
cup
shredded mozzarella cheese
Instructions
For the crepes:
In a blender, add the egg, milk, flour, salt, and melted butter.
Blend until smooth, do not overmix.
In a medium size pan, heat and melt a pat of butter.
Add about 1/2 cup of batter and as you add it, swirl the pan to help the batter coat the surface evenly.
Use a spatula to spread the batter if it is not spread evenly.
Cook the crepe for about 30 seconds until the uncooked surface is dry and the sides are separating from the pan.
Flip the crepe in one swift motion and cook on the other side for 30 more seconds.
Continue cooking the crepes until the batter is all gone. Add a pat of butter to the pan as you cook each crepe.
When the batter is all gone, set the crepes aside to work on the filling.
For the filling:
In a medium size pan, heat some extra virgin olive oil and add the dices fresh red pepper.
Season with salt and pepper and add the fresh tarragon and saute for 3 minutes or so or until the pepper has softened.
Remove from the heat and add the pepper to a bowl.
Add the chopped hearts of palm.
Add the chopped lobster meat and crab meat.
Season with salt and pepper.
Add 1/2 to 3/4 cup of the cream sauce.
Mix well until all ingredients are combined.
Assembling the crepes:
Preheat the oven to 400°
Oil the bottom of the baking dishes.
Scoop 2/3 cup of the filling into the middle of each crepe.
Roll the crepe over the filling tight, like rolling a cigar.
Place 1 crepe per serving dish or 2 for a larger portion. If baking in one casserole dish, line them side by side.
Add bits of the left over filling on each crepe.
Whisk in the remaining 1/2 of milk into the resting cream sauce. Whisk until well incorporated and cream sauce has thinned.
Pour a laddle full of sauce over each crepe. The sauce should drip over and smother each crepe.
Add 2 tablespoons or so of shredded cheese on top of every crepe.
Place the individual baking dishes (or the casserole dish) on top of a baking sheet to help catch the drippings.
Bake in the preheated oven for 18-20 minutes until the crepes are golden and the sauce is bubbling.
Let rest for at leat 10 minutes then serve.
Recipe Video Instructions
Notes
Baking these individually makes this dish extra special. It personalizes the entire experience.
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