Seafood crepes Recipes


100 g butter
1 tablespoon olive oil
500 g white fish fillets, diced
12 green prawns, peeled, de-veined and sliced
12 local mussels, cooked and removed from shell
250 g crab meat, cooked
½ teaspoon crushed garlic
100 ml white wine
1 tablespoon chopped fresh dill
salt and pepper
1 recipe quantity mornay sauce
12 savoury crepes

1. heat the butter and oil in a pan. as the butter begins to foam, add the fish and prawns. When almost cooked, add the mussels and crab meat. sauté for another 2 minutes on high heat.

2. add the garlic, sauté quickly without colouring and then pour in the wine, sprinkle in the dill and season. remove from the heat and drain juices into a bowl.

3. Mix the seafood with the mornay sauce, adding some of the seafood juices if too thick.

4. spoon into crepes and roll, folding in the ends as each crepe is being rolled. Place on a tray lined with baking paper, and bake in a hot oven (220ºc) for 3 minutes.

* You will needcutting board, cook’s knife, large pot, wooden spoon, weight, spoon and liquid measures, baking tray, baking paper and equipment needed for making crepes and mornay sauce.

* There are 3 recipes required for this dish so take your time and use the experience for a special occasion.

* The crepes can be made well in advance and kept frozen until the day they are needed.

* The mornay sauce is best made and kept warm ready for the seafood. The warm sauce and the hot seafood will be easier to mix together, providing an evenly dispersed seafood filling.

* The crepes can be filled and refrigerated the day before they are to be baked. Do not freeze as the mornay sauce will become watery.

* Dill can be substituted with fennel tops. If either of these herbs cannot be found, then parsley, chervil, tarragon, chives or lemon thyme could be used.

* Crab meat is available already picked from seafood shops. I recommend picking over the meat as the prepicked stuff will almost certainly have some shell in it.

* You will notice the cooking time of the seafood is minimal. Adhere to the quick cooking time to avoid overcooking the seafood when baked in the crepes.

* Leftover seafood filling can be used to make a seafood pie. Use pre-made puff pastry from the freezer section of the supermarket. Place the filling in individual ceramic dishes, top with a disc of puff pastry, brush with beaten egg and bake at 180ºC for 20 minutes or until the pastry is flaky and golden brown.


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