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Ingredientes
- 12 x crepes, (make your own or possibly purchase them)
- 1 x recipe sauce mornay, (recipe follows)
- 500 gm white fish fillets, diced
- 12 x local mussels, cooked and removed from shell
- 12 x green prawns, peeled and sliced
- 250 gm crab meat
- 1/2 tsp crushed garlic
- 100 ml white wine
- 100 gm butter
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. minced dill
- Â Â Salt and pepper
- 250 gm plain flour
- 80 gm butter, melted
- 1 pch salt
- 2 c. lowfat milk, hot
- 3 x Large eggs
Direcciones
- Heat butter and oil in a pan, add in the garlic. Before garlic has a chance to colour, add in the prawns and the fish. When almost cooked add in the mussels and crab meat. Saute/fry for another two min on a high heat.
- Pour in the wine, sprinkle in the dill and then season with salt and pepper to taste. Remove from heat and drain juices into a bowl. Reserve seafood.
- Mix the cooked seafood with mornay sauce, adding some of the seafood juices if the mix is too thick.
- Spoon the filling into crepes and roll, folding in the ends as its being rolled (as you would roll a Chinese spring roll).
- Place on a tray lined with greaseproof paper or possibly place in individual ovenproof dishes and bake in a warm oven for 3 min. Serve with some salad greens, dressed with lemon juice.
- For the Crepes:Lightly whisk Large eggs, add in the lowfat milk and butter.
- Sift flour into a bowl, make a well and add in the lowfat milk mix with the salt and stir the ingredients to make a thin, smooth batter.
- Strain and rest for 1 hour in the refrigerator.
- Lightly grease and heat a crepe pan, add in sufficient batter to just cover the base of the pan. Turn when edges begin to brown.
- Makes about 18 crepes.
