Crêpes with Lobster, Crab and Shrimp

Crêpes with Lobster, Crab and Shrimp
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    butter

  • 2

    shallots, finely chopped

  • 2 Tbsp.
    (30 mL)

    flour

  • 1 cup
    (250 mL)

    10% light cream

  • 1 cup
    (250 mL)

    coconut milk

  • 2 tsp.
    (10 mL)

    soya sauce

  • 2 tsp.
    (10 mL)

    dry white wine

  • 10 oz
    (300 g)

    lobster meat

  • 6 oz
    (180 g)

    crab meat

  • 6 oz
    (180 g)

    shrimp size 21-25, cooked and shelled

  • 4 x 15

    prepared crêpes bretonnes

Preparation

In a large saucepan, melt the butter, add the shallots, cover and cook over gentle heat.

Sprinkle in the flour and mix well to make a roux. Cook the roux slowly and stir, but do not allow the flour to brown (white roux).

Moisten with the cream and coconut milk. Whisk the liquid to dissolve the roux completely.

Heat to boiling, lower the heat to minimum and let simmer for 10 minutes, or until you get a thick sauce.

Add the soya sauce, white wine and shellfish.

Mix well and heat the shellfish for a few minutes.

Place a quarter of the mixture on each crêpe.

Fold the two sides of a crêpe to the middle and roll up, being careful not to squash the filling, to make a 2 in. (5 cm) diameter crêpe.

Repeat for the remaining three crêpes. Serve right away.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007