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Receta Mixed Seafood Crepes

by Global Cookbook

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     Salt and pepper 250 gm plain flour 80 gm butter, melted 1 pch salt 2 c. lowfat milk, hot 3 x Large eggs

Direcciones

1. 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.
2. 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.
3. Mix the cooked seafood with mornay sauce, adding some of the seafood juices if the mix is too thick.
4. Spoon the filling into crepes and roll, folding in the ends as its being rolled (as you would roll a Chinese spring roll).
5. 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.
6. For the Crepes:Lightly whisk Large eggs, add in the lowfat milk and butter.
7. 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.
8. Strain and rest for 1 hour in the refrigerator.
9. 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.
10. Makes about 18 crepes.

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