Ingredients

Serves 6

12 savoury crepes (recipe below)
1 recipe of Mornay sauce (recipe below)
100g butter
1 tablespoon olive oil
500g white fish fillets, diced
12 green prawns, peeled and sliced
12 local mussels, cooked and removed from shell
250g crab meat (cooked)
½ teaspoon crushed garlic
100ml white wine
1 tablespoon chopped dill
Salt and pepper

 

Crepes

Makes about 20 crepes

Ingredients:

3 eggs
1 egg yolk
400ml milk
200g sifted plain flour
Pinch salt
2 tablespoon butter, heated to a light brown colour
Oil spray or butter for cooking

Mornay sauce

Makes approximately 1.2 litres

 

Ingredients:

80g butter
80g flour
1litre milk
200g gruyere cheese, grated
Salt and pepper

Method

Heat butter and oil in a pan as the butter begins to foam add the prawns and the fish. When almost cooked add the mussels and crab meat. Sauté for another two minutes on a high heat.

Add the garlic, sauté quickly without colour and then pour in the wine, sprinkle in the dill and then season. Remove from heat and drain juices into a bowl.

Mix seafood with Mornay sauce, adding some of the seafood juices if too thick.
Spoon into crepes and roll, folding in the ends as it?s being rolled. Place on a tray lined with greaseproof paper, and bake in a hot oven (220ºC) for 3 minutes.

 

 

For the batter
In a bowl whisk the eggs, egg yolk and milk.
In a separate bowl mix the flour, and make a well in the centre, then add the egg/milk mixture; using a whisk draw in some of the flour keeping the batter smooth. Set aside for an hour to rest.

To cook the crepes spray a crepe pan or a small non stick fry pan (or add a small knob of butter), place on a medium to low heat. When ready add just enough batter to leave a thin coating on the bottom of the pan, lifting and swirling the pan to ensure the base is coated evenly. Cook on one side for 2-3 minutes or until it begins to colour, use an egg flip to turn it over and cook that side for 1 more minute, transfer to a plate or a wire rack. Repeat this process until all the crepe batter is used.


 

Mornay sauce Method:

Melt the butter in a stainless steel saucepan over medium-low heat. Add flour and continually stir with a wooden spoon until the 'roux' reaches a sandy colour and texture, this will take about 3-5 minutes.

Remove from heat, add all the milk and whisk sauce. Return to a medium heat and stir with a whisk until sauce begins to thicken. Gently boil for two minutes, careful not to let it burn.

Remove from heat and add cheese, do it before adding salt and pepper as the cheese may be salty enough, once the cheese has melted then check and season with salt and pepper. Tasty cheese will also be fine.