Lobster Crepes

[April B.]

Lobster Crepes

Ingredient: Crepes
2 eggs
3/4 cup flour
1/2 teaspoon of salt
1 teaspoon of dried parsley
1 teaspoon of dried chives
1 cup milk

Preparation:
Beat eggs, and then add flour and seasonings. Add milk and
beat until smooth. Refrigerate 2 hours. For each crepe, pour
2-3 tbsp. of batter in a heated, oiled pan. Brown lightly on
each side.

Spoon 3 tbsp. of filling (recipe below) into each crepe,
roll up and arrange in a baking dish.

Brush with half the melted butter and sprinkle with grated
Swiss cheese. Bake at 425 for 5-8 minutes. Stir remaining
melted butter into remaining filling and serve over crepes.

Ingredients: Filling
2 cups lobster meat, fresh or frozen
1/4 cup butter
2 tablespoon onion, chopped
1 cup mushrooms, chopped
1/4 cup flour
1/2 teaspoon of salt
1/8 teaspoon of pepper
1cup milk
1/4 cup butter, melted
1/4 cup Swiss cheese, grated

Preparation:
If frozen, thaw and chop lobster into bite-size pieces. Melt
butter and sauté onions and mushrooms 3-5 minutes.

Stir in flour and seasonings; add milk and cook, stirring
constantly until thickened. Add lobster