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Ingredients
Crepes:
- 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
Béchamel:
- 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
Filling:
- 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
Preparation
- In a bowl, beat the eggs with the milk.
- Add the dry ingredients and mix well.
- Stir in the melted butter. Pass through a sieve if needed.
- Set aside for 20 minutes.
- In a crepe pan, add a small amount of oil and heat over medium-high heat.
- Pour in about 45 ml (3 tbsp) of the crepe mix.
- Tilt the pan to cover the entire surface. Brown on each side.
- Repeat the same procedure to use all of the crepe mix.
- Preheat the oven to 160°C (325°F)
- In an oven-safe saucepan, melt the butter. Stir in the flour.
- Cook over low heat for 4 to 5 minutes, stirring frequently with a wooden spoon.
- Pour in the hot milk and stir with a whisk.
- Bring to a boil then remove from the heat.
- Stud the onion with the cloves and place in the sauce.
- Add the nutmeg, salt and pepper.
- Cover and place in the oven for 15 minutes.
- Remove the onion and set aside.
- In a saucepan, melt the butter and brown the shallots and mushrooms.
- Pour in the wine.
- Add the lobster meat, salt, pepper, tarragon and paprika.
- Add the béchamel sauce and the cream.
- Stir on low heat until heated through.
- Preheat the oven to 190?C (375?F).
- Place the crepes on a work surface.
- Spread the lobster mixture on the crepes, roll and fold the sides inward.
- Place in an oven-safe dish.
- Top the crepes with the grated cheese.
- Bake in the oven for 15 to 20 minutes, until the top is nicely browned.
- Serve.
Note:
Béchamel sauce is the base for au gratin sauces, mornay sauce and béchamel sauce with cheese and 35% cooking cream.
