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Seafood Crepes with a Lobster Champagne Sauce Recipe

Seafood Crepes with a Lobster Champagne Sauce Recipe

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Seafood Crepes with a Lobster Champagne Sauce

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Ingredients:

Serving

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup warm water
2 large eggs
2 tbsp unsalted butter, melted
1/2 tsp salt
1 cup diced yellow onion
1 cup chopped carrots
1 cup chopped celery
1 large shallot, minced
2 tbsp chopped garlic
2 oz clarified butter
2 cups white wine
3 tbsp commercial lobster base
2 cups water
4 cups heavy cream
1/2 cup champagne
4 oz roux
white pepper
2 oz clarified butter
2 oz lobster meat, cubed
2 oz crawfish tail meat
2 oz shrimp pieces, large
2 oz crabmeat
1/2 cup champagne
2 plum tomatoes, seeded and diced
1/2 cup chopped green onions ( scallions)
salt and pepper

Directions:

Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1718.53 Kcal (7195 kJ)
Calories from fat	1142.88 Kcal
		% Daily Value*
Total Fat	126.99g	195%
Cholesterol	526.85mg	176%
Sodium	889.94mg	37%
Potassium	1029.93mg	22%
Total Carbs	78.77g	26%
Sugars	13.09g	52%
Dietary Fiber	6.74g	27%
Protein	27.74g	55%
Vitamin C	18.8mg	31%
Vitamin A	0.5mg	17%
Iron	2.7mg	15%
Calcium	320.1mg	32%

Amount Per 100 g
Calories	164.6 Kcal (689 kJ)
Calories from fat	109.47 Kcal
		% Daily Value*
Total Fat	12.16g	195%
Cholesterol	50.46mg	176%
Sodium	85.24mg	37%
Potassium	98.65mg	22%
Total Carbs	7.54g	26%
Sugars	1.25g	52%
Dietary Fiber	0.65g	27%
Protein	2.66g	55%
Vitamin C	1.8mg	31%
Iron	0.3mg	15%
Calcium	30.7mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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