|Butter||85 Gram (1/3 Cup)|
|Cooked scallions||2⁄3 Cup (10.67 tbs)|
|Cooked chopped lobster meat||4 Cup (64 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄2 Teaspoon|
|For bechamel sauce|
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Chicken stock||375 Milliliter (11/2 Cup)|
|Cream||250 Milliliter (1 Cup)|
|Black pepper||1⁄4 Teaspoon|
|Dry sherry||65 Milliliter (1/4 Cup)|
Make the crepes using the Basic Crepe Batter and keep warm.
Saute the scallions in the butter for three minutes.
Add the lobster, parsley, salt and pepper.
Blend thoroughly and remove from heat.
Make the sauce by melting the butter in a medium saucepan.
Remove from heat.
Stir in the flour and mix until smooth.
Return to heat and cook for five minutes.
Remove from heat and add the chicken stock.
Return to the heat and cook, stirring constantly, until thickened.
Add the cream, salt and pepper and blend thoroughly.
Do not allow to boil.
Remove from the heat and stir in the dry sherry.
Stir abouf 2/3 of the sauce into the lobster mixture.
Fill each crepe with some of the lobster mixture.
Fold over and place on a serving platter or individual plates.
Pour the remaining sauce over the crepes.