Seafood Crepes with a Lobster Champagne Sauce

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Ok, here's my review. Excellent recipe in concept. Not for faint of heart. Must know how to cook. Improvising is critical. I made own lobster stock with shells from lobster, shrimp and crab. Ratio is off so use critical judgement. I added peas to lobster mixture and saffron. Other than that took more like four hours since chefs probably used prepped ingredients. Worth it for a special occasion unless you love to cook and perfect for weekend dinner when time isn't of the essence. Lovely sauce, mixture, and Crepes, but I used Jacques Pepin's recipe for the Crepes. Must make if you LOVE to cook and eat. Stellar recipe for mothers day, or other special meal. M.

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My husband and I loved this recipe. It's true, it is a lot of sauce. Next time I'll cut it in half or even more. We used lobster tail and jumbo shrimps and turned out delicious. Also, we did not strained the vegetables because we liked the texture. The crepes are easy to do and very good also. It is a heavy dish, so you can pair it with asparagus or any other greeny of your choice. Next time, I'll invite friends over and will impress them with this posh recipe.

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We loved this recipe!! The sauce can be saved and used over stuffed mushrooms or artichokes, and/or pan sauteed fish. Twice the delight!

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I decided to make these for my wife for her 45th birthday for breakfast in bed and while I certainly don't consider myself a chef, I do know my way well enough around the kitchen.

The total time did take me much longer than the 35 minute prep and 35 minute cooking time. With all the chopping needed and prep. work it was actually closer to 1:15 (just for the prep.
or so for me even though I made the crepe batter the night before.

The recipe was not hard to follow or do, but the proportions are WAY out of wack. The amount of sauce that you make is somewhere in the range to make about 3 CUPS when all is said and done. With only about a cup of seafood for the crepes that is wayyyyy too much. I just ladeled about two or three medium sized scoops into the seafood/champagne skillet and set the rest aside.

I also did not have any crayfish so I just doubled the lobster. And no lobster stock on the shelves of the grocery store so I just boiled down some water with the lobster tail shells in it to make my own stock.

In all it took close to two hours to plate for me. But she loved them (and I had one and liked it to so it was worth it!