Lobster Florentine Crepes Recipes

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LOBSTER CREPES



Lobster Crepes image

Copied out of a Robin Hood flour booklet from 1985. The first paragraph of listed ingredients is for the crepes and the second for the lobster filling.

Provided by Cecily Parsley

Categories     Lobster

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 eggs
3/4 cup flour
1/2 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried chives
1 cup milk
1 lb lobster meat
1/4 cup butter
2 tablespoons finely chopped green onions
1 cup chopped mushroom
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/3 cup dry white wine
3 tablespoons melted butter
1/4 cup grated swiss cheese
4 teaspoons dry breadcrumbs

Steps:

  • Crepes.
  • Beat eggs, flour and seasonings. Gradually add milk, beating until smooth. Refrigerate 2 hours. For each crepe, pour 2-3 tbsp of batter in a heated, oiled crepe pan. Brown lightly on each side. Keep warm in a very low oven.
  • Lobster Filling.
  • Preheat oven to 425°. Break lobster into pieces. Melt butter and saute onion and mushrooms 3-5 minutes. Stir in flour and seasonings. Add milk gradually. Cook, stirring constantly until thickened. remove from heat. Add wine and lobster. Mix well.
  • Spoon 3 tbsp filling into each crepe and roll up. Arrange crepes on ovenproof platter. Brush with half the melted butter. Sprinkle with cheese, mixed with crumbs. Bae at 425° for 5-8 minutes. Stir remaining melted butter into remaining sauce and serve over crepes.

Nutrition Facts : Calories 564.9, Fat 30.5, SaturatedFat 17.8, Cholesterol 290.4, Sodium 1188.2, Carbohydrate 33.6, Fiber 1.2, Sugar 1.1, Protein 34.7

LOBSTER FLORENTINE CREPES



Lobster Florentine Crepes image

Fairly easy to prepare yet elegant presentation. Use ready made crepes or prepare your own from your favorite recipe. You can also substitute flour tortillas for the crepes

Provided by Steve P.

Categories     Lunch/Snacks

Time 50m

Yield 8 crepes, 4 serving(s)

Number Of Ingredients 13

8 crepes
1/4 teaspoon black pepper
1 lb freshly shucked lobster meat
1 teaspoon fresh squeezed lemon juice
1/4 cup clarified butter
1 cup cooked well drained spinach
1/4 cup minced onion
1/4 cup white sauce
1/2 cup sliced mushroom
1 cup hollandaise sauce
1 teaspoon chopped garlic
1/4 cup chopped parsley
1/4 cup chopped walnuts

Steps:

  • Over medium heat in a medium sized saucepan, heat butter and add garlic, onions, and mushrooms.
  • Saute until soft.
  • Add walnuts, black pepper, lemon, spinach and white sauce.
  • Blend thoroughly and remove from heat.
  • In individual shallow baking dishes, assemble crepes.
  • Place 2 oz.
  • of lobster in each crepe, top with spinach mixture, and wrap each crepe.
  • Place in baking dish, approximately 2 to a dish, with folded side down.
  • Bake in preheated oven for 10 minutes at 350 degrees.
  • While crepes are baking, make Hollandaise sauce.
  • Remove crepes from oven, top with Hollandaise, garnish with chopped parsley and paprika and serve.

Nutrition Facts : Calories 285.7, Fat 19.1, SaturatedFat 8.4, Cholesterol 139.6, Sodium 402.5, Carbohydrate 5.2, Fiber 1.1, Sugar 1.6, Protein 24

LOBSTER NEWBURG CREPES



Lobster Newburg Crepes image

Number Of Ingredients 9

12 crepes
2 tablespoons butter
1/4 cup flour
1 1/2 cups heavy cream
1/2 cup milk
3 eggs yolks
1/4 cup dry sherry
salt and pepper
2 1/2 cups cooked lobster tails

Steps:

  • 1. Make classic crepes and set aside. 2. Melt butter in top of double boiler over simmering water. 3. Stir in flour and cook 2 to 3 minutes. Gradually add cream and milk. 4. Cook, stirring until sauce thickens. Mix a little of the hot cream mixture into egg yolks. 5. Carefully stir egg yolk mixture into sauce. Blend in sherry, salt and pepper. 6. Add lobster and heat through. 7. Fill crepes, reserving some of the sauce to top the crepes. 8. Roll and place in buttered oven-proof serving dishes. Top with sauce. 9. Place in 350 degree oven 10 to 15 minutes or until heated through.

Nutrition Facts : Nutritional Facts Serves

CREPES FLORENTINE



Crepes Florentine image

Bring this spectacular appetizer to the table to cut into wedges, and you'll receive many compliments on the presentation! The rich Mornay-sauced spinach and creamy mushroom mixtures are beautifully layered between crepes.#151;Sue A. Jurack, Mequon, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 1h45m

Yield 8-12 servings.

Number Of Ingredients 20

2-1/2 cups whole milk
4 large eggs
1/4 cup butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
8 tablespoons butter, divided
5 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
2-1/4 cups whole milk
1/3 cup heavy whipping cream
1 cup shredded Gruyere cheese or Swiss cheese, divided
1-1/2 cups finely chopped fresh mushrooms
1 shallot, finely chopped
1 package (8 ounces) cream cheese, softened
1 large egg
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 tablespoons shredded Parmesan cheese

Steps:

  • For crepes, in a large bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large saucepan, melt 5 tablespoons butter. Stir in the flour, salt, pepper and nutmeg until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cream and 3/4 cup Gruyere cheese. Cook and stir until cheese is melted. Remove from heat., In a skillet, saute mushrooms and shallot in 2 tablespoons butter until tender. In a small bowl, beat cream cheese and egg until smooth. Beat in mushroom mixture. Add enough cheese sauce to achieve a spreadable consistency. In a large bowl, combine the spinach and 1/2 cup cheese sauce until blended. Add additional sauce if needed to achieve a spreadable consistency., To assemble, on two greased 9-in. ovenproof pie or tart pans, layer a crepe, spinach mixture, another crepe, then mushroom mixture. Repeat five more times. Pour remaining sauce over the stacks. Sprinkle with remaining Gruyere and Parmesan cheeses. Dot with remaining butter. Cover and refrigerate for 1 hour., Remove from refrigerator 15 minutes before baking. Bake at 350°; for 55-60 minutes or until bubbly and golden and a thermometer reads 160°. Let stand for 5 minutes before cutting. Cut into wedges.

Nutrition Facts : Calories 416 calories, Fat 29g fat (17g saturated fat), Cholesterol 173mg cholesterol, Sodium 409mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.

LOBSTER CREPES RECIPE - (4.5/5)



Lobster Crepes Recipe - (4.5/5) image

Provided by franny-2

Number Of Ingredients 15

1 lb (500 g) asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails
(about 1½ lbs/750 g lobster before cooking)
Sprinkling of salt plus ½ tsp (2 mL)
Fines Herbes Hollandaise
2 tbsp (25 mL) white wine vinegar
¼ cup (50 mL) water
3 large egg yolks
¾ cup (175 mL) unsalted butter, softened
and cubed
2 tbsp (25 mL) lemon juice
White pepper to taste
1 tbsp (15 mL) fresh tarragon, finely chopped
1 tbsp (15 mL) fresh chives, finely chopped
1 tbsp (15 mL) fresh chervil, finely chopped

Steps:

  • 1 Preheat oven to 300°F (150°C). 2. In a large pot, steam or boil asparagus until just tender, about 10 minutes, cool under cold water, drain and set aside. 3. Coarsely chop cooked lobster, set aside. 4. Prepare crepes (recipe follows). 5 Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crepes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 minutes to warm through. 6. In a small saucepan over medium-high heat reduce (boil) vinegar, water and ½ tsp (2 mL) salt until approximately 3 tbsp (45 mL) remains, remove from heat. 7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs: if the eggs begin to cook too quickly pull off of heat and whisk vigorously to cool slightly before continuing. 8. Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately. 9. Place 2 asparagus crepes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately. Serves 4 Crepes Use a ¼-cup (50-mL) measuring cup to pour batter into the pan. This will ensure all the crepes are the same size and is also tidier than using a ladle. 1 cup (250 mL) all-purpose flour 3 large eggs 2 tbsp (25 mL) melted butter 1 tsp (5 mL) lemon zest, very finely grated ¼ tsp (1 mL) salt 1¼ cup (300 mL) homogenized milk Vegetable oil or melted butter to coat pan 1. In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate milk while continually whisking so that there are no lumps and all ingredients are well combined. Let rest 1 hour. 2. Using a clean paper towel moistened with vegetable oil (or melted butter), wipe the base of an 8-inch (20-cm) nonstick crepe pan. 3. Heat pan over medium-high, pour ¼ cup (50 mL) crepe batter into pan and swirl so that it fully coats the bottom. 4. Cook on 1 side until the edges and top begin to dry, approximately 1 minute. Flip over and cook for another 20 seconds to fi nish cooking the crepe. Set aside. 5. Repeat until all crepes are cooked.

CREPE FLORENTINE



Crepe Florentine image

Number Of Ingredients 14

1 package frozen spinach, chopped
1 pound ricotta cheese
2 eggs
3/4 cup grated Parmesan cheese
1/2 teaspoon crushed basil
pepper to taste
1 cup mozzarella cheese
crepes:
3/4 cup flour
2 eggs
2/3 cup milk
1/3 cup milk
1/2 teaspoon baking powder
1 tablespoon sugar

Steps:

  • 1. Blend crepe ingredients well and set aside. It should be the consistency of thick cream. Cook and drain spinach well. Combine filling ingredients. 2. Pour 1/4 cup of crepe batter into a lightly greased Teflon pan heated to 350 degrees. 3. Distribute butter evenly. Cook until just able to turn. Remove from pan into 9 inch round pie plates. 4. Layer with spinach filling. Repeat until ingredients are all used. Top layer should be a crepe. Cover with Mozzarella cheese. 5. Bake at 350 degrees for 30 minutes, covered.

Nutrition Facts : Nutritional Facts Serves

SHRIMP CREPES



Shrimp Crepes image

Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.

Provided by impellizzeri kitchen

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h30m

Yield 10

Number Of Ingredients 18

cooking spray
1 ½ cups milk
3 eggs
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ½ cups water
¼ cup all-purpose flour
¼ teaspoon salt
2 tablespoons butter
4 cloves garlic, minced
2 pounds shrimp, peeled and deveined
8 ounces lobster meat
1 tablespoon lemon juice
1 pinch cayenne pepper
¼ cup grated Parmesan cheese
1 cup milk
2 tablespoons mayonnaise
1 tablespoon all-purpose flour

Steps:

  • Spray a 9x12-inch baking dish with cooking spray.
  • Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
  • Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
  • Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
  • Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
  • Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
  • Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g

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