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“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.”
READY IN:
2hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Crepes.
  2. 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.
  3. Lobster Filling.
  4. 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.
  5. 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.

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