Crépes Soufflés aux Homard
Here my friends is one of my favorites. This is pure decadence and French comfort food all rolled into one of the most amazing dishes in my repertoire. Get yourself a nice blue steel crépe pan from De Buyer or a cast iron crépe pan from Lodge. Both inexpensive and healthier for you than those proven carcinogenic (banned from the market) non-stick Teflon pans. And guess what? Virtually everybody used blue steel and cast iron throughout the history of crépe making until recently, so I guess non-stick is really not so necessary is it?
Make the crêpes in advance. The crêpes will be filled with the soufflé mixture and lobster meat, and then quickly baked…….. Amazing.
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The Recipe!
Crêpes (makes 8)
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1 cup of whole milk
1/4 teaspoon of salt
2 tablespoons of melted butter
1 cup of organic all-purpose flour
2 large eggs
1 teaspoon of sugar
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La Methode;
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In a large mixing bowl, whisk together the eggs and the flour with the milk, stirring until smooth. Add the salt and melted butter for another minute, until smooth.
Heat a crêpe pan (as described above) over low to medium flame with two tablespoons of butter. Pour the batter onto the pan, until you have a 6″ crêpe. Turn when batter appears almost dry. Add a tablespoon of butter with each crêpe.
Crépes Soufflés aux Homard
Lobster Soufflé
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2 tablespoons of organic salted butter
Butter for buttering gratin dish
1 cup of whole milk
2 tablespoons of all-purpose flour
1/4 teaspoon of salt
1/4 teaspoon of fresh ground pepper
Yolks and whites of 4 large eggs
Two 3/4 cups of grated Emanteller or Gruyère cheese (one 3/4 cup for the soufflé mixture and one 3/4 cup for topping the dish.)
1/2 lb of cooked lobster meat cut into 1/2 inch pieces
1 cup heavy cream
Sweet paprika
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La Methode;
Warm the milk in a small sauce pot. Do not boil.
Melt 2 tablespoons of butter in a large skillet on a medium fire, and mix in flour. Wisk for a few minutes but do not brown.
Take the pan from the heat and Wisk in the milk until smooth. Add salt and pepper and return the pan to the fire, wisk ing while cooking for another 4 minutes. Next, wisk in 4 egg yolks while stirring and cooking for another minute or two, until smooth. Next, stir in cheese of the fire for one minute or until blended well.
Whip egg whites in a bowl or mixer until it peaks and is stiff. Fold this carefully into the mixture.
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To put it all together;
Preheat oven to 325 degrees.
Butter a gratin dish about 10×12 in size.
On a cutting board, take a crêpe and place a few spoonfuls of soufflé mix in the middle with a few pieces of lobster, fold and arrange in the gratin dish. Pour 3/4 cup of heavy cream over the crêpes and sprinkle remaining 3/4 cup of grated cheese over the dish. Garnish with leftover lobster meat and sweet paprika. Bake for 15 minutes and serve while hot.
Crépes Soufflés aux Homard
