Caribbean Lobster Crepes

This is a two-step process. We make the crepes first and set them aside while making the sauce. You can roll them up in advance of eating or set the sauce and crepes on the table and everyone can roll their own.

The Crepes

3/4 cup flour
1/2 tsp. Salt
1 tsp. Baking powder
2 eggs
2/3 cup milk
1/3 cup water

Combine dry ingredients. Beat eggs and add milk and water to eggs. Form a well in the dry ingredients and quickly add wet to dry with a few quick strokes. The batter will be a little lumpy but the lumps work themselves out when cooking.

Melt butter on a hot skillet. Pour 1/2 cup crepe batter, spread this out over the pan by tilting the pan. Once the top is dry, flip. Crepes are tricky to make, and practice really makes perfect. They are worth the effort!

The filling

1 cup lobster meat, steamed and diced
2 tbsp. Butter
2 tbsp. Flour
1 cup milk
salt
white pepper
paprika
curry powder
juice of 1 lemon

The filling is a basic white sauce with lobster added at the end. Melt butter and add flour to a paste-like consistency. Gradually add the milk, whisking all the time. Do not stop whisking or lumps will form. Add salt, white pepper, paprika and curry powder to taste. Once the sauce is thickened, add the lemon juice and lobster.