Skate In Crepe Recipe
Plankton, Lobster- Cognac Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepe Batter
Skate and Filling
Cognac Sauce
Method
Crepe Preparation
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, combine the milk and eggs. Gradually pour the wet ingredients into the dry ingredients while whisking until smooth. Stir in melted butter. Let the batter rest for at least 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until the edges lift easily, then flip and cook for another 1 minute. Repeat with remaining batter.
Skate and Filling Preparation
- 3
Prepare the Skate
In a large pot of boiling salted water, cook the skate wings for about 5-7 minutes until they are opaque and cooked through. Remove and let cool. Once cooled, carefully remove the flesh from the bones and set aside.
- 4
Cognac Sauce Preparation
- 5
Make the Cognac Sauce
In a saucepan, melt the butter over medium heat. Add finely chopped shallots and sauté until translucent. Carefully add the cognac and cook until it reduces by half. Stir in the heavy cream and simmer for about 5 minutes until thickened. Season with salt and black pepper.
Assembly
- 6
Assemble the Crepes
Place a crepe on a plate and spoon a portion of the skate and lobster filling in the center. Fold the crepe over the filling and drizzle with the cognac sauce. Serve immediately.