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Crepes with lobster
Crepes with lobster

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Crepes with lobster

Preparation 20 minutes
Cooking time 15 minutes
Servings 4



  • 2 eggs
  • 300 ml (1 1/4 cups) milk
  • 1 pinch of salt
  • 5 ml (1 tsp) baking powder
  • 425 ml (1 3/4 cups) all-purpose flour
  • 45 ml (3 tbsp) butter, melted
  • Vegetable oil


  • 45 ml (3 tbsp) butter
  • 45 ml (3 tbsp) flour
  • 575 ml (2 1/3 cups) hot milk
  • 1/2 onion
  • 3 cloves
  • 1 pinch of grated nutmeg
  • Salt and freshly ground black pepper


  • 45 ml (3 tbsp) butter
  • 3 French shallots, thinly sliced
  • 500 ml (2 cups) mushrooms, thinly sliced
  • 60 ml (1/4 cup) white wine
  • 1 can, 320 g (11 oz), lobster meat, coarsely chopped  
  • Salt and freshly ground black pepper
  • 2.5 ml (1/2 tsp) fresh tarragon
  • 2.5 ml (1/2 tsp) paprika
  • 500 ml (2 cup) béchamel sauce
  • 60 ml (1/4 cup) 35% cooking cream
  • 300 ml (1 1/4 cups) mozzarella cheese, grated


  1. In a bowl, beat the eggs with the milk.
  2. Add the dry ingredients and mix well.
  3. Stir in the melted butter. Pass through a sieve if needed.
  4. Set aside for 20 minutes.
  5. In a crepe pan, add a small amount of oil and heat over medium-high heat.
  6. Pour in about 45 ml (3 tbsp) of the crepe mix.
  7. Tilt the pan to cover the entire surface. Brown on each side.
  8. Repeat the same procedure to use all of the crepe mix.
  9. Preheat the oven to 160°C (325°F)
  10. In an oven-safe saucepan, melt the butter. Stir in the flour.
  11. Cook over low heat for 4 to 5 minutes, stirring frequently with a wooden spoon.
  12. Pour in the hot milk and stir with a whisk.
  13. Bring to a boil then remove from the heat.
  14. Stud the onion with the cloves and place in the sauce.
  15. Add the nutmeg, salt and pepper.
  16. Cover and place in the oven for 15 minutes.
  17. Remove the onion and set aside.
  18. In a saucepan, melt the butter and brown the shallots and mushrooms.
  19. Pour in the wine.
  20. Add the lobster meat, salt, pepper, tarragon and paprika.
  21. Add the béchamel sauce and the cream.
  22. Stir on low heat until heated through.
  23. Preheat the oven to 190?C (375?F).
  24. Place the crepes on a work surface.
  25. Spread the lobster mixture on the crepes, roll and fold the sides inward.
  26. Place in an oven-safe dish.
  27. Top the crepes with the grated cheese.
  28. Bake in the oven for 15 to 20 minutes, until the top is nicely browned.
  29. Serve.


Béchamel sauce is the base for au gratin sauces, mornay sauce and béchamel sauce with cheese and 35% cooking cream.

Availability in stores