LOBSTER CREPES
A rich elegant meal in minutes. This is a two step process, make the crepes; then the lobster filling. See Recipe #223347 for a quick and easy method to steam the lobster. For the crepes go to Recipe #233067.
Provided by Galley Wench
Categories Lobster
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a sauce pan and quickly saute shallot.
- Whisk in flour, stirring constantly.
- Gradually add the milk and cream, whisking continuously.
- Add salt, white pepper, paprika and curry powder.
- Once sauce is thickened, add lemon juice and lobster.
- Spoon into crepes, fold, top with addional sauce and sprinkle with optional cheese and serve.
Nutrition Facts : Calories 630, Fat 54.4, SaturatedFat 34, Cholesterol 166.4, Sodium 409.6, Carbohydrate 25.8, Fiber 0.6, Sugar 0.4, Protein 12.2
CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)
I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet!
Provided by Lyreen
Categories Breads
Time 40m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
- Sauté chicken and garlic on butter until golden brown.
- Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
- After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
- While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
- By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.
SEAFOOD CREPES
Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
- In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
- Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass baking dish. Sprinkle with Swiss cheese.
- Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.
Nutrition Facts : Calories 585, Carbohydrate 25 g, Cholesterol 280 mg, Fat 5, Fiber 1 g, Protein 35 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 690 mg
SAVORY CREPES FLORENTINE
This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the filling:.
- In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
- To prepare the sauce:.
- Melt the butter in a heavy medium size saucepan over moderate heat.
- Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
- Slowly blend in the milk and bring to a boil, stirring constantly.
- Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
- Remove from the heat and stir in the cheese, white pepper, and mace.
- One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
- Spoon 3 to 4 tbls.
- of filling down the center, then fold the sides over.
- The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
- Preheat the oven to 350*F.
- Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
- Pour the sauce over all; top with the Parmesan cheese.
- At this point, the crepes can be stored.
- refrigerate in the baking dish, tightly covered, for up to 24 hours.
- (From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
- Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
- run them under the broiler until browned-2 to 3 minutes.
- Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
- Enjoy!
- Serves 6.
LOBSTER NEWBURG CREPES
These are sinfully rich and delicious! Two crepes per person is enough except for those challenging a world record! Perfect for an elegant brunch, lunch, or special dinner. Originally from a December 1978 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Lobster
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in top of double boiler.
- Add cream and paprika and heat over simmering water.
- Beat egg yolks in a small bowl.
- Stir a little of the cream mixture into yolks before adding them to the cream mixture, beating constantly with a whisk.
- Add sherry or Madiera and continue cooking slowly, stirring until sauce thickens.
- Season to taste with salt and white pepper and stir in lobster meat; remove from heat.
- Butter a small shallow baking dish.
- Using a slotted spoon place some of the lobster and a little sauce across the middle of each crepe.
- Roll up crepes and place, seam side down, in baking dish.
- Spoon remaining sauce over crepes, cover and refrigerate until ready to serve.
- To cook, sprinkle crepes with cheese and place in a preheated 350 degree oven for 12 to 15 minutes, or until heated through.
Nutrition Facts : Calories 1360.7, Fat 110.8, SaturatedFat 65.9, Cholesterol 901.3, Sodium 777.9, Carbohydrate 16.3, Fiber 0.1, Sugar 3.1, Protein 24.3
LOBSTER CREPES
Copied out of a Robin Hood flour booklet from 1985. The first paragraph of listed ingredients is for the crepes and the second for the lobster filling.
Provided by Cecily Parsley
Categories Lobster
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Crepes.
- Beat eggs, flour and seasonings. Gradually add milk, beating until smooth. Refrigerate 2 hours. For each crepe, pour 2-3 tbsp of batter in a heated, oiled crepe pan. Brown lightly on each side. Keep warm in a very low oven.
- Lobster Filling.
- Preheat oven to 425°. Break lobster into pieces. Melt butter and saute onion and mushrooms 3-5 minutes. Stir in flour and seasonings. Add milk gradually. Cook, stirring constantly until thickened. remove from heat. Add wine and lobster. Mix well.
- Spoon 3 tbsp filling into each crepe and roll up. Arrange crepes on ovenproof platter. Brush with half the melted butter. Sprinkle with cheese, mixed with crumbs. Bae at 425° for 5-8 minutes. Stir remaining melted butter into remaining sauce and serve over crepes.
Nutrition Facts : Calories 564.9, Fat 30.5, SaturatedFat 17.8, Cholesterol 290.4, Sodium 1188.2, Carbohydrate 33.6, Fiber 1.2, Sugar 1.1, Protein 34.7
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