Shrimp Crêpes

Instructions

• Spray a 9x12-inch baking dish with cooking spray.
• Make the crêpes: Beat milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add flour and salt to milk mixture; beat until incorporated, about 2 more minutes.
• Heat a nonstick 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 crêpe 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 crêpe and cook until the other side has turned light brown, about 2 more minutes.
• Prepare the filling: Whisk water, flour, and salt together in a bowl.
• Place butter and garlic in a nonstick 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 crêpe. Roll each crêpe around filling and place in the prepared baking dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• Make the sauce: Combine milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crêpes.
• Bake in the preheated oven until crêpes are cooked through and sauce is bubbling, 25 to 30 minutes.