Lobster crepes

There are a few steps to preparing these crepes but the decadent results are worth the effort. The crepe batter makes enough for a few extra so don't worry if the first ones aren't perfect. It may take a little practice to get them very thin and even. Crepes made from scratch are wonderful, but for a shortcut you can purchase prepared crepes instead. Before assembling, brush the inside of plain crepes with melted butter mixed with tarragon, fill, fold and brush the top to give them a more special flavour. For the filling, you can substitute cooked shrimp or crab for the lobster or even cooked chicken.


    • 1 cup (250 mL) all-purpose flour.
    • 1/4 tsp (1 mL) salt.
    • 1/4 tsp (1 mL) freshly ground pepper.
    • 3 eggs.
    • 1 cup (250 mL) milk.
    • 3 tbsp (45 mL) butter, melted.
    • 1 tbsp (15 mL) chopped fresh tarragon (0r 1/2 tsp (2 mL) dried).
    • Melted butter.

    Lobster filling
    • 1 cup (250 mL) all-purpose flour.
    • 2 tbsp (25 mL) butter.
    • 2 shallots, thinly sliced.
    • 1/4 tsp (1 mL) salt.
    • Pinch freshly ground pepper.
    • 1 tsp (5 mL) all-purpose flour.
    • 1 cup (250 mL0 dry white wine.
    • 8 oz (250 g) cooked lobster, chopped (about 1 & 1/2 cups (375 mL)).
    • 1 tsp (5 mL) chopped fresh tarragon (or a pinch dried).
    • 4 oz (125 g) drained bocconcini cheese.


    • To make crepes, combine flour, salt and pepper in a large bowl. 
    • In a measuring cup or another bowl, whisk together eggs and milk until blended. 
    • Gradually whisk into flour mixture until very smooth. 
    • Whisk in butter and tarragon. 
    • Cover and let stand for 30 minutes or refrigerate for up to one day. (Bring to room temperature before cooking.) Batter should be the texture of thin cream. 
    • Gradually whisk in about 3 tablespoons (or 45 mL) water to thin as necessary.
    • Heat an 8 inch (20 cm) non-stick skillet or crepe pan over medium heat until a drop of batter sizzles when dropped in pan. 
    • Wipe out pan and brush lightly with melted butter. 
    • Pour in a scant quarter cup (50 mL) of batter, swirling the pan while pouring to spread as thinly and evenly as possible. 
    • Cook for about 30 seconds or until top is no longer shiny and bottom is just golden. 
    • Use a heatproof rubber spatula to loosen edges and flip crepe over. 
    • Cook second side for about 10 seconds or just until golden spots start to form.
    • Slide the cooked crepe out onto a parchment paper-lined plate. 
    • Repeat with remaining crepe batter, heating and buttering pan between each as necessary. 
    • Cooled crepes can be wrapped and refrigerated for up to 2 days.

    • To make filling, melt butter over medium heat in a skillet. 
    • Add shallots, salt and pepper and cook, stirring, for about 2 minutes or until translucent. 
    • Sprinkle with flour and cook, stirring, for 30 seconds (do not let brown). 
    • Gradually stir in wine and bring to a boil, stirring constantly. 
    • Boil gently, stirring often, for about 3 minutes or until slightly reduced and thickened. 
    • Remove from heat and stir in lobster and tarragon. 
    • Filling can be cooled, covered and refrigerated for up to 1 day.
    • Pre-heat oven to 350F (180C). 
    • Line a large baking sheet with parchment paper. 
    • Pat bocconcini dry and cut into thin slices.  
    • Place one crepe on a work surface with darker side up and fold in half. 
    • Spoon one-eighth of filling across the centre of the half moon and top with one-eight of bocconcini slices. 
    • Fold over both sides of the crepe to enclose filling and place on prepared baking sheet. 
    • Repeat with 7 more crepes and remaining filling. (There will be extra crepes leftover). 
    • Bake for about 8 minutes or just until filling is hot and bocconcini is melted. 
    • Serve immediately.

     Served with simple green vegetables (green beans or asparagus), this makes a nice classy meal. Ideal for romantic dinner with your special one.