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Cheesy Lobster Stuffed Crepes

Cheesy Lobster Stuffed Crepes

These cheesy lobster stuffed crepes feature soft, golden crepes wrapped around a rich filling made with lobster, cream cheese, mozzarella, Parmesan, garlic, and cream. They make an elegant main course, brunch dish, or special-occasion starter ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Batter Resting Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Brunch, Main Course
Cuisine: American, French
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cup whole milk
  • 2 tbsp butter, melted
  • 1/4 tsp salt
  • Extra butter, for cooking
  • 1 1/2 cup cooked lobster meat, chopped
  • 4 oz cream cheese, softened
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt and black pepper, to taste

Equipment

  • mixing bowls
  • whisk
  • Nonstick skillet
  • spatula
  • Baking dish or skillet

Method
 

  1. In a bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 10 minutes.
  2. 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. In a skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
  4. 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. Spoon the cheesy lobster filling into the center of each crepe. Roll them gently and place seam side down.
  6. Place the stuffed crepes in a lightly buttered skillet or baking dish and warm for a few minutes until the cheese is melted and the lobster filling is heated through. Sprinkle with extra parsley and serve warm.

Notes

Let the crepe batter rest for 10 minutes so the gluten relaxes and the crepes cook more tender.
Use only a thin layer of batter and swirl the skillet quickly for delicate, evenly cooked crepes.
Soften the cream cheese fully before mixing so the lobster filling blends smoothly.
Do not overfill the crepes because a modest amount makes them easier to roll and prevents leaking while warming.
Crab meat may be substituted for the lobster.
Cooked crepes can be refrigerated for 1 to 2 days with parchment paper between each layer.
For the best texture, freeze the crepes and filling separately, then assemble and warm them fresh.