Cheesy Lobster Stuffed Crepes

These lobster stuffed crepes feel like something you’d order at a cozy French bistro, but they come together easily at home. Soft, golden crepes get wrapped around a rich, cheesy lobster filling loaded with garlic, Parmesan, and cream, then warmed until everything is melty and irresistible.

Why You’ll Love This Recipe

• Elegant but approachable. Crepes have a reputation for being fussy, but this recipe keeps things simple.
• Rich, cheesy lobster filling. Cream cheese, mozzarella, and Parmesan create a filling that’s decadent without being heavy-handed.
• Great for a special dinner or brunch. These feel like a restaurant dish but are easy enough for a weekend at home.
• Make the crepes ahead. Prep the crepes in advance and just fill and warm when ready to serve.

Ingredients

For the Crepes

• 1 cup all-purpose flour
• 2 large eggs
• 1¼ cups whole milk
• 2 tbsp melted butter
• ¼ tsp salt
• Extra butter, for cooking

For the Lobster Filling

• 1½ cups cooked lobster meat, chopped
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp butter
• 2 garlic cloves, minced
• ¼ cup heavy cream
• 1 tbsp fresh parsley, chopped
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• Salt and black pepper, to taste

How to Make Cheesy Lobster Stuffed Crepes

1. Make the crepe batter. In a bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 10 minutes.

2. Cook the crepes. Lightly butter a nonstick skillet over medium heat. Pour in a thin layer of batter and swirl the pan. Cook for 1 to 2 minutes per side, until lightly golden. Repeat with the remaining batter.

3. Make the garlic butter base. In a skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds, until fragrant.

4. Make the lobster filling. In a bowl, mix the lobster meat, cream cheese, mozzarella, Parmesan, heavy cream, parsley, garlic powder, Italian seasoning, salt, and black pepper. Stir in the warm garlic butter until creamy.

5. Fill the crepes. Spoon the cheesy lobster filling into the center of each crepe. Roll them gently and place seam side down.

6. Warm and serve. Place the stuffed crepes in a lightly buttered skillet or baking dish and warm for a few minutes until the cheese is melty and the lobster filling is heated through. Sprinkle with extra parsley and serve warm.

Tips for the Best Lobster Crepes

• Let the batter rest. Resting the crepe batter for 10 minutes helps relax the gluten, making the crepes more tender.
• Keep the crepes thin. A thin layer of batter swirled quickly in the pan gives you the classic delicate crepe texture.
• Soften the cream cheese fully before mixing so the filling blends smoothly without lumps.
• Don’t overfill the crepes. A modest spoonful makes them easier to roll and prevents filling from spilling out while warming.

What to Serve with Lobster Stuffed Crepes

A simple side salad with a light vinaigrette pairs beautifully, cutting through the richness of the filling. These also make an elegant starter for a multi-course dinner.

Frequently Asked Questions