Seafood-Stuffed Crepes with Shrimp and Lobster

Name: Seafood-Stuffed Crepes with Shrimp and Lobster
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: French, American
Ingredients: 1.25 cups All-Purpose Flour; 2 tbsp Butter; 0.25 pinch Cayenne Pepper; 1 whole Cooking Spray; 3 whole Eggs; 0.25 cup Grated Parmesan Cheese; 1 tbsp Lemon Juice; 8 oz Lobster; 2 tbsp Mayonnaise; 1.5 cups Milk; 4 cloves Minced Garlic; 0.25 tsp Salt; 2 lb Shrimp; 1.5 cups Water

Appetizer 🧄Breakfast 🍳Dinner 🍽️Lunch 🥪 French 🇫🇷American High-Protein 💪Low-Carb Comfort-Food Pescatarian 🐟

Seafood-Stuffed Crepes with Shrimp and Lobster pairs tender, lacy crepes with a rich filling of garlicky shrimp and sweet lobster, finished under a light, creamy Parmesan sauce. The balance of butter, lemon, and a hint of cayenne highlights the seafood without overpowering it. Serve this elegant dish for a special dinner, holiday brunch, or when you want a restaurant-style centerpiece at home.

Prep30 mins
Cook1 hr
Serves10
DifficultyMedium

1

Coat a 9x12-inch baking dish with cooking spray.
2

Make the crepes: In a large bowl, beat the milk and eggs with an electric mixer until frothy, about 2 minutes. Add the flour and salt to the milk mixture and beat until incorporated, about 2 more minutes.
3

Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet and immediately tilt the skillet to spread the batter in a thin, even layer over the bottom. Cook until the top of the crepe is no longer wet and the bottom is light brown, about 4 minutes. Run a spatula around the edge to loosen; flip the crepe and cook until the second side is light brown, about 2 more minutes.
4

Prepare the filling: Whisk the water, flour, and salt together in a bowl.
5

Place the butter and garlic in a nonstick skillet over low heat. Cover and cook until the garlic is golden brown, about 7 minutes. Add the shrimp and lobster meat; stir, cover, and cook until the shrimp are bright pink and cooked through, about 5 minutes. Add the lemon juice and cayenne pepper; stir, cover, and cook for 5 more minutes.
6

Whisk the water-flour mixture and stir it into the shrimp mixture. Sprinkle Parmesan cheese over the shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove the skillet from the heat and spoon the shrimp filling onto each crepe. Roll each crepe around the filling and place them in the prepared baking dish.
7

Preheat the oven to 350 degrees F (175 degrees C).
8

Make the sauce: Combine the milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle the sauce over the filled crepes.
9

Bake in the preheated oven until the crepes are heated through and the sauce is bubbling, 25 to 30 minutes.