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Brunch report


Home Cooking 2

Brunch report

Nyleve | Feb 20, 2006 01:53 PM

I'm happy to say yesterday's brunch was a complete success. I made the lobster crepes that were the original excuse for the entire event - and they were fantastic.

To go with the crepes, I made a version of that fabulous salad with butter lettuce, blood oranges and avocado (a bit of red onion too) with an olive oil/balsamic vinegar/orange juice vinaigrette. The blood oranges were the sweetest I've ever had - and very dark red (moros). In fact, so dark red that the 12 year old boy at the table couldn't bring himself to eat them because he said they looked like raw liver. Which was true - they did.

Made some really nice mimosas with Prosecco and fresh-squeezed tangerine juice.

Also served home-baked (but not homemade) croissants, smoked salmon, some assorted cheeses and a fresh fruit plate. And - yes, I couldn't resist - Galleygirl's Pear Tart. Every last crumb is gone.

The crepes. Here is the recipe. You're on your own for the hollandaise sauce - use whatever recipe you usually use. You'll need about 1-1/2 cups of sauce.

For the crepes:
1 cup all purpose flour
2 eggs
1-3/4 cups milk
1 tbsp. melted butter
1/2 tsp. salt

For the filling:
2 tbsp. butter
8 oz. fresh mushrooms, thickly sliced
4 green onions, cut into 1/2-inch (1 cm) pieces
2 cloves garlic, minced
2 cups lobster meat, cut into 1/2-inch chunks
1-1/2 cups Hollandaise sauce additional melted butter for brushing crepes

First, prepare the crepes. Measure all ingredients into the container of a blender, and blend until smooth. Let batter stand, covered and refrigerated, for at least one hour before using.

Brush an 8 to 10-inch non-stick skillet lightly with vegetable oil, and place over medium heat until a drop of water sizzles when it hits the pan. Pour in about 1/4 cup of crepe batter, swirling the pan around to coat the bottom evenly. If necessary, spread the batter gently with a spatula so that it covers the whole pan.

Cook until the top of the crepe starts to look a bit dry and the bottom is just beginning to brown. Flip carefully with a pancake turner or broad knife and cook for an additional 30 seconds or set. Remove cooked crepe to a plate, brush the pan lightly with oil and repeat until all the batter has been used. (Crepes can be prepared a day ahead of time if desired. Keep them covered and refrigerated until ready to fill and bake.)

Prepare the filling. Place the butter in a large skillet, and heat over medium-high heat until foamy. Add the mushrooms and cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated – about 5 to 7 minutes. Add the green onions and garlic and continue to cook, stirring constantly, for about 2 minutes or until the green onions have softened slightly. Stir in the lobster and cook for just one minute. Remove from heat.

Add about 3/4 of the Hollandaise sauce to the lobster mixture in the skillet. Stir to combine. Reserve the remaining sauce.

Working with one crepe at a time, spoon about 2 tbsp. of the filling mixture in a line across the middle of the crepe. Roll up and place in a well-greased 9-inch (23 cm) square baking dish. Repeat with remaining crepes and filling, arranging the crepes neatly in the baking dish. Brush the tops of the crepes with the additional melted butter and spoon the reserved Hollandaise sauce over the crepes, in a line down the centre. Cover pan loosely with foil and bake at 350o F for about 30 minutes or until just heated through. Serve immediately.

Makes 10 to 12 crepes – about 4 servings.

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