1 ½ cups all-purpose flour
1 tbsp white sugar
½ tsp baking powder
½ tsp salt
2 cups milk
2 tbsp melted butter
1 tsp vanilla extract
2 eggs


Lobster Fill
2 cups lobster meat cooked and chopped
¼ cup butter
2 tbsp minced onion
2 tbsp chives
1 cup mushroom
¼ cup flour
1 cup warm milk
1 tbsp lemon juice
1 tsp lemon zest
½ cup yellow peppers


-Mix dry ingredients together
-In a separate bowl blend the butter and milk together
-Whisk the eggs and add to the liquid
-Add vanilla to liquids and stir. Blend in the dry ingredients and beat until a smooth batter is formed.
-To cook the crepes, spread about 3 tablespoons of batter in a lightly buttered skillet
-Cook for about 1 ½  minutes, then turn the crepe and cook for about 1 minute over medium heat
-These can be prepared ahead and kept in a covered container with a piece of wax paper between each one.

Lobster Fill
-Melt butter in a skillet
-Add onion, chives, mushrooms and cook over medium heat until the onion is translucent
-Put flour and milk in a covered jar and shake
-Add milk mixture to the skillet with vegetables and heat until thickened
-Add lemon juice, zest, lobster and pepper
-Cook just until the pepper is softened — about five more minutes on medium heat.
-Spread about three tablespoons of fill on each crepe and roll
-Serve at once with a salad of your choice

Bon Appétit!