Recipe courtesy of Jerry Hise

Seafood Crepes with a Lobster Champagne Sauce

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  • Level: Advanced
  • Total: 1 hr 10 min
  • Prep: 35 min
  • Cook: 35 min
  • Yield: 3 to 5 servings
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1/2 cup all-purpose flour

1/2 cup milk

1/4 cup warm water

2 large eggs

2 tablespoons unsalted butter, melted

1/2 teaspoon salt

Lobster Champagne Sauce:

1 cup diced yellow onion

1 cup chopped carrots

1 cup chopped celery

1 large shallot, minced

2 tablespoons chopped garlic

2 ounces clarified butter

2 cups white wine

3 tablespoons commercial lobster base

2 cups water

4 cups heavy cream

1/2 cup champagne

4 ounces roux

White pepper


2 ounces clarified butter

2 ounces lobster meat, cubed

2 ounces crawfish tail meat

2 ounces shrimp pieces, large

2 ounces crabmeat

1/2 cup champagne

2 plum tomatoes, seeded and diced

1/2 cup chopped green onions (scallions)

Salt and pepper


  1. Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
  2. To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
  3. Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
  4. Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.