Lobster Florentine Crepes
Indulge in the elegance of Lobster Florentine Crepes, a luxurious dish that combines delicate, homemade crepes with a rich, creamy filling of tender lobster and sautéed spinach. Enhanced with the aromatic depth of shallots, garlic, and a hint of nutmeg, this recipe is elevated further by a luscious Parmesan cream sauce finished with a splash of white wine. Perfect for special occasions or a gourmet dinner at home, these crepes are baked to perfection and garnished with fresh parsley for a stunning presentation. With its irresistible blend of flavors and textures, Lobster Florentine Crepes will transform your meal into an unforgettable dining experience.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
- 1 pound Cooked lobster meat (chopped)
- 3 cups Fresh spinach (chopped)
- 2 tablespoons Shallots (minced)
- 1 clove Garlic (minced)
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup White wine
- 1 tablespoon Olive oil
- 0.125 teaspoons Nutmeg (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the crepe batter rest for 15-20 minutes while preparing other components.
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour 1/4 cup of the crepe batter into the pan, swirling to coat the bottom evenly. Cook for about 1 minute until the edges start to lift, then flip and cook for an additional 30 seconds. Repeat until all batter is used, stacking completed crepes on a plate. Set aside.
In a large skillet, heat olive oil over medium heat. Add shallots and garlic, cooking for 1-2 minutes until fragrant.
Add chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with a pinch of salt and the optional nutmeg. Transfer spinach mixture to a large bowl.
Add the cooked lobster meat to the spinach mixture and stir until combined. Set aside while making the sauce.
In the same skillet, pour in the white wine and simmer for 1-2 minutes to reduce slightly. Add the heavy cream and Parmesan cheese, stirring until the cheese is melted and the sauce thickens, about 4-5 minutes. Remove from heat.
Preheat your oven to 375°F (190°C).
To assemble, place 2-3 tablespoons of the lobster and spinach filling onto the center of each crepe. Roll the crepes tightly and place them seam-side down in a greased baking dish.
Pour the Parmesan sauce over the crepes, ensuring they are evenly coated.
Bake in the preheated oven for 10-15 minutes, until the crepes are heated through and the sauce is bubbling slightly.
Garnish with fresh parsley before serving. Enjoy your Lobster Florentine Crepes warm!
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 16.4 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2392 mg | 184% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2824 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
