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1
Crepes: In a medium bowl, mix together all of the crepes ingredients.
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2
Cover and refrigerate for a few hours, or overnight.
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3
To a small, non-stick pan (crepe pan), coat with butter and put over medium heat.
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4
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.
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5
Cook until top is firm and bottom has set.
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6
Turn the crepe over and cook until firm.
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7
Remove the crepe and begin a new one.
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8
Repeat with all of the remaining batter.
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9
Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes.
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10
Add the white wine and reduce by half.
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11
Then, add the lobster base and water and let simmer for about 5 minutes longer.
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12
Strain the mixture and put back in saucepot.
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13
Add the heavy cream and cook for 5 to 10 minutes.
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14
Add the champagne and cook for 2 minutes.
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15
Incorporate the roux and bring back to a simmer to thicken.
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16
Season with white pepper, to taste.
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17
Filling: In a medium saute pan, add the clarified butter.
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18
Add the seafood and let the shrimp cook through, about 3 minutes.
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19
Add the champagne and reduce for 1 minute.
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20
Add the lobster champagne sauce and let cook for another 2 minutes.
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21
Fold in the diced tomatoes and scallions and season with salt and pepper.
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22
Mixture is ready to serve.
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23
Take 2 crepes and fill with some of the mixture and roll the crepes.
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24
Place in a shallow gratin dish.
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25
Repeat with the remaining ingredients.
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26
Add the remaining sauce and seafood on top of the crepes.
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27
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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28
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
