Decadent, indulgent and delicious, these Lobster Crepes are a beautiful addition to an elegant brunch, and pair perfectly with sparkling wine.

Preparation

For the tarragon crème fraîche, combine shallot with lemon juice and a touch of salt, allow to macerate for 5 minutes. Add 1 tablespoon of the shallot mixture to the crème fraîche and tarragon, then mix well and set aside.

For the crepes, combine the eggs, milk, water, flour and melted butter in a blender. Blend until well incorporated. Allow to rest for at least 20 minutes.

In a large pot of simmering, salted water, blanch the lobster tails for 3–5 minutes, then shock in an ice bath to stop the cooking. Remove the lobster meat from the shell by ripping the middle two bottom fins off of the tail and sticking your thumb in to push the meat out of the top. Cut into ½-inch thick medallions. 

In a cold pan place 2 tablespoons butter and minced garlic and sauté over medium-low heat. When garlic is slightly brown, add the lobster pieces and lightly sauté until cooked through, approximately 2–3 minutes. 

To cook the crepes, preheat a nonstick skillet over medium heat, add 1 teaspoon butter and allow the foam to boil off. Wipe the pan with a paper towel to evenly distribute the butter. Ladle enough of the crepe batter into the pan to thinly coat the bottom. Tilt and turn the pan to evenly distribute the batter in a thin layer. When the edges of the crepe start to release from the pan, turn crepe over and cook for another 30 seconds. Repeat with remaining batter.

To assemble, place 2–3 medallions of cooked lobster pieces in the middle of the crepe, add tarragon crème fraîche, then roll them up or fold into triangles and serve.