Happy spring, seafood!
For those of you seafood lovers on a gluten-free diet, we know it can be difficult to find gluten-free alternatives without compromising taste and nutrition. But doesn’t everyone deserve out-of-this-world decadent seafood goodness? That’s why we’re excited to present our latest recipe that satisfies both your taste buds and your dietary needs.
These Gluten-Free Lobster Crepes with Creamy Champagne Sauce feature light, airy crepes that delicately cradle the succulent lobster meat in every bite. The lobster, cooked to perfection, provides a sweet and savory flavor that complements the rich, smooth champagne sauce. Yes, you read that right: champagne!
The lively bubbles in this fizzy addition elevate the dish, creating a combination of flavors that dance on your palate.
And the best part? It’s gluten free! We’ve created a crepe batter that achieves the coveted thin, lacy texture without a speck of gluten. With a cup of alternative flour and a touch of magic, these crepes aren’t just a substitute for the “real thing.” They are a delightful experience on their own.
Our lobster crepes with creamy champagne sauce are a celebration of good food and good company. For date night or anytime, treat yourself and your loved ones to this culinary masterpiece – you deserve it!
Press
For the crepes:
- 2 large eggs
- 1 cup of gluten-free flour (can replace 1 cup 00 flour or white wholemeal flour)
- ½ tsp kosher salt
- 1 cup milk (2% or whole milk is recommended)
- 4–5 teaspoons butter, divided (2 teaspoons melted butter)
For the stuffing:
- 1 Teaspoon olive oil
- 2 garlic cloves, minced
- 20 the asparagus, remove the woody ends and cut the stems 1pieces about 1 inch long
- 4 Easy grilled lobster (or ½ pound pre-cooked lobster meat)
- ½ tsp Freshly ground black pepper
- ½ tsp kosher salt
- 1 cup thinly sliced gruyere or freshly shaved parmesan
For the sauce:
- 2 tbsp olive oil
- 2 shallot, finely chopped
- 1 cup cremini or champignons, cut into thin slices
- 1 ½ cups champagne or sparkling white wine
- 1 cup cream or whole milk
- ¼ tsp kosher salt
- ½ tsp Freshly ground black pepper
- ½ lemon, cut in half
- 2 tbsp fresh dill, chopped (you can use 1 teaspoon dried dill if you prefer)
For the crepes:
- Prepare the crêpes by breaking the eggs into a large bowl and beating them lightly with an immersion blender. (If you don’t have an immersion blender, you can make the batter in a blender.) Combine the flour and ½ teaspoon salt. Add about 1/3 of the flour mixture; beat until just combined. Then add 1/3 cup milk; beat until just combined. Repeat two more times alternating flour and milk, beating until combined each time. Add 2 teaspoons melted butter; mix gently to incorporate it into the batter. Cover and refrigerate for at least 1 hour.
For the stuffing:
- While the crepe batter cools, prepare the filling by cooking the asparagus. In a large skillet, heat 1 teaspoon olive oil over medium heat. Add the garlic and asparagus and cook, stirring often, for about 5 minutes or until the asparagus is tender. Place in a bowl.
- If you use Easy grilled lobster or other precooked lobster tails, carefully remove the meat from all but one of the lobster tails (set the remaining whole lobster tail aside). Cut the lobster meat into cubes and add it to the asparagus and cheese mixture. (Keep cheese, lemon and dill separate until crepes are prepared before cooking.)
For the sauce:
- Return the skillet (used to cook the asparagus) to the stove and heat 2 tablespoons of the olive oil over medium heat. Add shallots and mushrooms; cook for about 4-5 minutes or until mushrooms are golden, stirring often. Reduce the heat to low and deglaze the pan by adding champagne or sparkling white wine and using a spatula to remove any browned bits stuck to the bottom of the pan. Add the cream or whole milk and ½ teaspoon black pepper, return the heat to medium and bring to a boil. Cook for 1 more minute, remove from the heat and set aside. (Set the lemon and dill aside until the crepes are cooked.)
To prepare the crêpes:
- Preheat oven to 400 degrees F. Remove crepe mixture from refrigerator.
- While the oven is preheating, heat an 8-inch skillet with sloped sides over medium heat and add 2 teaspoons butter. Swirl the melted butter into the pan and scoop the batter using a ¼ cup measuring cup. Pour into the heated pan, then quickly tilt the pan to swirl the batter and spread it evenly across the pan to create a thin pancake. Return the pan to the heat and cook until small bubbles begin to appear in the crepe and the edges curl slightly. Using a spatula or fork, gently lift the edge of the crepe and carefully flip it. Cook on the second side for about 20 seconds, then turn it over onto a clean tea towel. Repeat the operation for the remaining batter, making 8 crêpes. If necessary, add small amounts of the remaining 1 teaspoon butter to the pan to prevent the crepes from sticking to the pan.
- After making the crepes, place them in a 7×11-inch baking dish or pan. Distribute the filling evenly between the crepes, forming a line of filling in the center of each crepe. Top with cheese. Gently fold the side of the crepe over the filling and gently press on the top to hold the sides in place; repeat for all 8 crepes.
- Gently drizzle the sauce over the crepes and cook for 15 minutes, or until hot and bubbly. Remove from the oven, squeeze the lemon halves over the crepes and sprinkle with fresh dill. Enjoy immediately.
Notes
Recommended utensils: medium bowl, hand blender or blender, baking sheet, plate, skillet, spatula, 8-inch pan with sloped sides, tongs, scissors or kitchen shears, 7×11-inch baking dish
