Lobster and Asparagus Crepes

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Category : Fish And Sea Food

Recipe : Lobster and Asparagus Crepes

Makes 4 servings

Crepes:
1/2 cup skim milk
1/3 cup + 2 teaspoons all-purpose flour
1 egg
1 egg white
2 teaspoons canola oil
1/4 teaspoon salt
1 tablespoon minced fresh chives

Filling:
24 thin asparagus spears
10 ounces cooked shelled lobster, cut into chunks

"Hollandaise" Sauce:
1/4 cup nonfat mayonnaise (10 calories per tablespoon)
1/4 cup hot water
1/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
Pinch ground red pepper

To prepare crepes, in blender, combine milk, flour, egg, egg white, oil and salt;
process until smooth. Transfer batter to 1-cup glass measure; stir in chives. Let
stand 30 minutes.
Spray 6" nonstick skillet or crepe pan with nonstick cooking spray; heat. Pour
one-eighth of the batter (about 2 tablespoons) into skillet, tilting to cover bottom
of pan. Cook over medium-high heat 30 seconds, until underside is lightly
browned. Turn crepe over; cook 5 seconds, until dry. Transfer crepe to plate;
cover with wax paper. Repeat, making 7 more crepes, stirring batter before each
use and stacking crepes with wax paper between them to keep crepes from
sticking to each other.
Preheat oven to 350o F. Spray 11 x 7" baking dish with nonstick cooking spray.
To prepare filling, in large pot of boiling water, cook asparagus 3 minutes, until
just tender. Drain, discarding liquid; rinse with cold water. Drain again; set aside.
Place 1 crepe onto work surface; top with 3 cooked asparagus spears. Top
asparagus with one-eighth of the lobster; roll crepe to enclose. Place, seam-side
down, into prepared baking dish. Repeat, making 7 more stuffed crepes. Bake,
covered, 15 minutes, until heated through.
To prepare sauce, in double boiler, with wire whisk, combine mayonnaise and
water, blending until smooth; cook over simmering water, stirring constantly with
wire whisk, 1-2 minutes, until heated. Remove from heat; stir in zest, juice and
pepper. (Sauce should be thick but pourable; if too thick, stir in 1-2 tablespoons
water, 1 teaspoon at a time, until desired consistency.)
Place 2 filled crepes onto each of 4 plates; top each portion with one-fourth of
the sauce.

SERVING (2 FILLED CREPES, 2 TABLESPOONS SAUCE) PROVIDES: 1/2 Fat, 1
Vegetable, 1 1/2 Proteins, 1/2 Bread, 25 Optional Calories.

PER SERVING: 212 Calories, 7 g Total Fat, 1 g Saturated Fat, 105 mg Cholesterol, 557
mg Sodium, 17 g Total Carbohydrate, 1 g Dietary Fiber, 22 g Protein, 110 mg Calcium