Seafood Crepes With Shrimp & Lobster

Gather the ingredients. Add eggs in a blender with milk, flour, melted butter and salt. Process until smooth. Pour batter into a bowl or container. Cover and let stand for about 1 hour or refrigerate batter for up to 12 hours. "Eggs Milk All-purpose flour Unsalted butter Fine salt"

Heat a lightly buttered crepe pan. Pour about 1/4 cup of batter into pan, just enough to coat the bottom of pan. Swirl to coat.

Cook crepe until edges begin to appear browned. Using a thin spatula, carefully lift crepe and flip over. Cook for a few more seconds, or just until lightly browned.

Remove crepe to a plate and repeat with remaining batter. Separate crepes with sheets of waxed paper.

Gather the ingredients. Heat oven to 350 F. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour, salt, cayenne, and nutmeg, Cook, stirring, for 2 minutes. "Unsalted butter All-purpose flour Fine salt Cayenne Feshly ground nutmeg"

Slowly add half-and-half to roux; cook, stirring, until thickened and smooth. Stir in the sherry, if using. Stir in shrimp and lobster, and chopped eggs; blend well. "Half-and-half Dry sherry Cooked shrimp Cooked chopped lobster, or flaked crabmeat Hard-boiled eggs"

Fill each crepe with about 2 to 3 tablespoons of the seafood mixture. Roll up and place in a lightly buttered shallow baking dish. Repeat with remaining crepes, arranging them close together.

Spoon any remaining seafood mixture on the center of rolled up crepes.

Melt remaining 2 tablespoons of butter and drizzle over crepes. Sprinkle with Parmesan cheese. "Unsalted butter Grated Parmesan cheese"

Heat in preheated oven for about 15 minutes, or until heated through and bubbly.