Seafood Crepes With Shrimp & Lobster

These seafood crepes make a wonderful brunch or lunch dish, along with your favorite salad. Use shrimp and lobster in the crepes, or use all shrimp or all lobster, or replace the lobster with crab meat or scallops.

The crepes take a bit of time to cook one at a time, but the batter and the cooked crepes may be made ahead of time. Refrigerate the batter in a covered container for up to 12 hours, or store the crepes in a food storage bag in the refrigerator, separated by waxed paper sheets, for up to 5 days. There's also the option of using ready-made crepes, which would cut cooking time significantly.

Ingredients:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon fine salt
• 5 tablespoons unsalted butter, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon fine salt
• 1/8 teaspoon cayenne
• 1/8 teaspoon freshly ground nutmeg
• 1 1/2 cups half-and-half
• 1 tablespoon dry sherry, optional
• 8 ounces cooked shrimp, halved lengthwise
• 1/2 cup cooked chopped lobster, or flaked crabmeat
• 2 hard-boiled eggs, chopped
• 10 crepes, from recipe above, or ready-made
• 1 to 2 tablespoons grated Parmesan cheese