125 g of wheat flour
3 eggs
a pinch of salt
two tablespoons (of tea) of cognac
1/4 liter of milk
two tablespoons (of soup) of oil
2 cups of liqueur Cointreau or brandy
a large can of lobsters in cream sauce
125 g of wheat flour
3 eggs
a pinch of salt
two tablespoons (of tea) of cognac
1/4 liter of milk
two tablespoons (of soup) of oil
2 cups of liqueur Cointreau or brandy
a large can of lobsters in cream sauce
Mix together the flour, eggs, salt, and cognac in a bowl
Add the cold milk to the mixture, stirring well to combine
Once smooth, add two tablespoons of oil and mix until fully incorporated
Heat a non-stick skillet with a small amount of butter or oil
Pour in enough batter to cover the bottom of the pan
Allow the crepe to cook for about 2 minutes on the first side, or until it starts to brown
Flip the crepe and cook for another minute on the second side
Repeat this process with the remaining batter
Assemble the dish by placing a cooked crepe on each plate, topping with lobster meat, and dusting with cognac
Serve immediately
Danger: In the season of lobsters, you can use fresh lobster pieces cut in half and poached in boiling water with cognac.
