Southwestern-Style Maine Lobster Crepes

INGREDIENTS:

For Crepes:

3 eggs

1½ cup flour

¼ cup milk

1/8 cup vegetable oil

2 tablespoon sugar

¼ cup water

2 tablespoon cornstarch

2 tablespoon frozen corn

4 or 5 cilantro sprigs, chopped

Dash of paprika

Pinch of salt

For Filling:

6 to 8 ounces Maine Lobster meat

2 teaspoons fresh dill, chopped

1 to 2 ounce cold lobster bisque per crepe to bind seafood

For Sauce:

½ cup bisque

¼ cup heavy cream

DIRECTIONS:

Make crepes by combining first seven ingredients into a smooth batter.  Finish with corn and seasonings.  You can adjust the consistency of your batter with water, if desired.  Cook in a hot crepe pan or omelet pan.  Set aside. 

Mix filling ingredients, place in center of crepe and roll up.  Heat in a low oven and top with a sauce made from more bisque thinned with heavy cream.

NUTRITIONAL:

Per crepe:

calories               516.8

carbohydrate        51.5  g

cholesterol             221  mg

total fat                24.4  g

protein                  21.1  g

sodium                  334  mg

dietary fiber           0.5  g

calcium                  110  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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