Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.
Spray a 9x12-inch baking dish with cooking spray.
Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
Per Serving: 291 calories; protein 29.5g; carbohydrates 19.5g; fat 9.8g; cholesterol 228.9mg; sodium 427.3mg.
Eat healthy breakfast to start the day had become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to take on the morning. The sweetness is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feeling full longer, and less likely grab a side food out of the street food before break .
Making fruit a morning habit is simple . Easy as put the sweetness in your refrigerator next to the milk or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.