Crepe Batter

This is the crepe batter from Chef Jef.

Ingredients
3 large eggs
1.5 cups milk
1 Tablespoon sugar
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 cup plus 2 Tablespoons all purpose flour


Process

1. Beat eggs with milk, sugar, salt and butter. 
2. Slowly add the flour and whisk to remove all lumps.

Ginger Lobster Sauce

This sauce is from Chef Jef, who uses this for his amazing brunch entree Lobster Crepes.

Ingredients
4 Tablespoons butter
3 Tablespoons pickled ginger, minced ( you can substitute with freshly grated ginger)
1 Tablespoons minced garlic
1 portion lobster meat, minced
1 Tablespoons lobster boullion
1 teaspoon Parsley, minced
2 cups water
2 Tablespoons roux

Process
1. In a small pan melt the butter.
2. Add ginger and garlic, and sweat until the garlic is almost translucent.
3. Add the lobster base and combine with a whisk.
4. Add the minced lobster and parsley.
5. Add the water and bring to a boil.
6. Add the roux and continue to cook for two minutes. (note this will not thicken it up only enrich the base).

Serve over lobster crepes.