Black Bean and Masa Crepes with Spicy Ancho Chile Lime Lobster Filling
Serving Size 6
Ingredients
Black Bean Masa Crepe Ingredients
- 3 large Eggs
- 1 1/2 cups Milk
- 1/2 cup Masa corn flour
- 1/2 cup Flour
- 1/2 cup Canned black beans — drained and rinsed
- 1/2 teaspoon Salt
- 3 tablespoons Butter — softened
Spicy Ancho Lime Lobster Filling Ingredients
- 1 1/2 tablespoons Olive oil
- 1/4 cup SupHerb Farms Fusions® Salsa Red Blend
- 3 tablespoons SupHerb Farms Fusions® Mexican Ancho Chile with Lime
- 1 Tomato — chopped
- 4 ounces Cream cheese
- 1/4 cup Heavy cream
- 1 teaspoon Salt
- 1 cup Lobster tail — chopped
Crepe Topping Ingredients
- 1 cup Pico de gallo or fresh salsa
- 1/2 cup Queso fresco — crumbled
Categories
Preparation
Black Bean Masa Crepe Preparation
- Add all the crepe ingredients to a food processor.
- Blend mixture. Scrape sides of container and continue to blend until mixture is smooth.
- Set aside.
Spicy Ancho Lime Lobster Filling Preparation
- Add olive oil to a large nonstick skillet and heat.
- Add SupHerb Farms Fusions® Salsa Red Blend, Mexican Ancho Chile with Lime and tomato. Cook on medium for 6 to 8 minutes until softened.
- Add cream cheese, heavy cream, and salt. Continue to cook and stir until cream cheese is melted.
- Add lobster and stir for 3 minutes.
- Remove from heat and set aside.
Crepe Preparation
- Preheat oven to 350°F.
- Pour 1/4 cup of batter into a 4 inch nonstick skillet. Brown each side. Cook until there are 12 crepes.
- Place 1 crepe, pretty side down on a plate.
- Add 4 tablespoons of lobster mixture to the center of the crepe and roll like a burrito.
- Place the 12 crepes on a baking sheet and bake for 4 minutes.
Place 2 crepes on each plate, top with pico de gallo, and queso fresco. Serve immediately.
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