Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup warm water
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1 cup diced yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 large shallot, minced
• 2 tablespoons chopped garlic
• 2 ounces clarified butter
• 2 cups white wine
• 3 tablespoons commercial lobster base
• 2 cups water
• 4 cups heavy cream
• 1/2 cup champagne
• 4 ounces roux
• White pepper
• 2 ounces clarified butter
• 2 ounces lobster meat, cubed
• 2 ounces crawfish tail meat
• 2 ounces shrimp pieces, large
• 2 ounces crabmeat
• 1/2 cup champagne
• 2 plum tomatoes, seeded and diced
• 1/2 cup chopped green onions (scallions)
• Salt and pepper

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Instructions

1. Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
2. To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
3. Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
4. Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.