Lobster Crepes

Serves 8 approximately

A simple but decadent way to enjoy French crepes!


600g cooked lobster meat

300g cooked prawn meat

150g eschallot, finely diced

150g fresh chives, finely sliced

75g flat leafed parsley, finely chopped

150g celery, finely chopped

 1 heaped teaspoon Dijon mustard

1/2 a lemon - zest and juice (or to taste)

200g Kewpie (Japanese) mayonnaise

Salt and pepper to taste

To construct:

200g Mornay Sauce (see recipe here)

200g gruyere cheese, grated

1 batch Savoury French Crepes (see recipe here)


Make a batch of savoury crepes as per the recipe provided without the filling.  Set aside until required.

Meanwhile place the lobster meat, prawn meat, eschallots, celery, chives, parsley, mayonnaise into a large ceramic bowl and mix gently until well combined.

Add lemon juice, zest and season to taste.

To construct the crepes, place one crepe onto a workbench and place 3-4 tablespoons of the lobster filling on one side of the crepe. Fold the crepe over, top with a heaped tablespoon of the Mornay sauce, a little grated Gruyere cheese and then gratinate under a hot grill.

Serve immediatley with a simple salad.