Recipe

Seafood crepes

Winter Warmers. Tuck into these hearty meals, perfect for cool nights.

  • 50 mins cooking
  • Serves 4, Makes 10 Item
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Ingredients

Mornay mix
  • 50 gram butter
  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • 1/4 cup celery, finely chopped
  • 3 tablespoon flour
  • 1/2 cup white sparkling wine
  • 1 cup milk, hot
  • 250 gram white fish, cut into pieces
  • 250 gram shelled raw prawns
  • spray oil
Crepes
  • 100 gram flour
  • 2 eggs
  • 1/2 cup milk
  • 1 tablespoon chives, chopped
  • 1/2 teaspoon celery salt
  • 1 tablespoon melted butter, plus extra for cooking crepes

Method

Mornay mix
  • 1
    Heat the butter in a medium saucepan and saute the onion, garlic and celery gently for 3-4 minutes until soft and fragrant.
  • 2
    Add the flour and cook for 2 minutes until sandy in texture and light golden. Gradually add the wine and stir well until absorbed.
  • 3
    Slowly whisk in the hot milk until thickened. Simmer for 2 minutes then add the fish and prawns and cook for a further 5-6 minutes. Check seasoning. Cool, then chill.
Crepes
  • 4
    Place the flour in a bowl and add the eggs and milk, whisking until smooth. Add the chives, celery salt and melted butter, mixing until well combined. Let rest for 15-20 minutes.
  • 5
    Heat a small amount of butter in a nonstick pan and add ¼ cup of crêpe batter. Swirl the pan around to make a thin circle.
  • 6
    Cook for 1 minute or until lightly golden underneath, then flip and cook the remaining side. Layer on a plate and repeat with remaining mixture.
To serve
  • 7
    Heat the seafood mix. Arrange crêpes on warmed plates and fill with a generous amount of seafood. Garnish with chopped chives and cracked pepper.

Notes

Make this creamy seafood mornay mix the day before and simply reheat and spoon into warm crêpes to serve. Or make them up, place on an oven tray, then top with a little grated cheese and grill until golden. Add scallops or mussels too. Make your own crêpes or buy them ready-made at the supermarket.

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