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Southwestern-Style Lobster Crepes

For Crepes:
3 eggs
1½ cup flour
¼ cup milk
1/8 cup vegetable oil
2 tablespoon sugar
¼ cup water
2 tablespoon cornstarch
2 tablespoon frozen corn
4 or 5 cilantro sprigs, chopped
Dash of paprika
Pinch of salt

For Filling:
6 to 8 ounces lobster meat
2 teaspoons fresh dill, chopped
1 to 2 ounce cold lobster bisque per crepe to bind seafood

For Sauce:
½ cup bisque
¼ cup heavy cream


Make crepes by combining first seven ingredients into a smooth batter. Finish with corn and seasonings. You can adjust the consistency of your batter with water, if desired. Cook in a hot crepe pan or omelet pan. Set aside.

Mix filling ingredients, place in center of crepe and roll up. Heat in a low oven and top with a sauce made from more bisque thinned with heavy cream.