Beat eggs lightly. Stir in flour, salt and milk. Mix until smooth. Refrigerate
Chop lobster into bite-size pieces. Set aside.
Melt butter in skillet.
When melted, stir in onions, mushrooms and chives. Sauté for 3-5
minutes, or until softened. Using a whisk, stir in flour, salt and pepper.
Whisk in milk. Cook, stirring constantly until thickened. Add lobster.
Preheat oven to 425°F.
Take crepe batter from
refrigerator. Heat a sauté pan. For each crepe, pour 2-3 tablespoons
batter in heated, oiled pan. Brown lightly on each side.
Spoon 3 tablespoons filling
into each crepe, rolling each one as you work. Place crepes side by side
in a baking dish. Brush with half the melted butter and sprinkle with
grated Swiss cheese. Bake in preheated 425°F oven for 5-8 minutes.
Stir remaining melted butter into remaining filling and serve over crepes.
Garnish with parsley.
This recipe from www.inmamaskitchen.com
Contributor: Joan Glick
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