These crepes make a luxurious first course for a dinner party, or a very special breakfast or supper.
1 cup milk
2 large eggs
1 ½ tablespoons canola oil
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon sugar
¾ cup King Arthur Unbleached All-Purpose Flour
½ - 1 pound cooked lobster meat
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
Browned Garlic Butter
12 tablespoons Cabot Salted Butter (1 ½ sticks)
1 teaspoon minced garlic
1 tablespoon minced fresh parsley
To Make Crepes:
PREHEAT oven to 350°F.
COMBINE milk, eggs, oil, seafood seasoning and sugar in medium bowl; mix well. Whisk in flour a little at a time, stirring just until batter is smooth with no lumps.
OIL skillet lightly (4-inch pan works well for appetizer crepes and 8-inch pan for main-course crepes, but any size will do). Gently wipe skillet with paper towel so it is still coated but no visible oil remains.
PLACE skillet over medium heat; when hot, add batter, about 1 tablespoon for small crepes and 2 tablespoons for large. Working quickly, tilt pan and use back of spoon to guide batter so it thinly coats entire bottom.
FLIP crepe over gently with thin metal or silicone spatula when edges of crepe begin to brown and batter starts to set, about 30 seconds. Cook crepe for several seconds longer, then remove to platter to cool. Repeat with remaining batter, not allowing finished crepes to touch while cooling.
ASSEMBLE crepes, and place some of the lobster toward one side of each crepe; sprinkle with some of cheese and roll crepe up around filling. Place filled crepes on baking sheet and warm in oven for about 5 minutes or just until cheese starts to melt.
To Make Browned Garlic Butter:
PLACE butter in small saucepan over medium heat while crepes warm; when almost melted, increase heat to medium-high and add garlic.
STIR or swirl pan until butter begins to foam and starts to color. Stir in parsley and continue cooking until butter is very foamy and light brown in color. Remove from heat, stir for a few more seconds and spoon over warm crepes.
Recipe courtesy of Jimmy Kennedy.