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Crepes with creamy seafood and dill
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Delicious seafood dish perfect for the whole family.
Ingredients:
  • 1 medium leek, thinly sliced
  • 40.00 ml plain flour
  • 382.50 gm fish stock
  • 126.25 gm pure cream
  • 46.80 gm dijon mustard
  • 62.50 ml chopped fresh dill leaves
  • 600g firm white fish fillets, chopped
  • 400g green king prawns, peeled, deveined
  • 40.00 ml stale white breadcrumbs
  • 250.00 ml plain flour
  • 515.00 gm milk
  • 3 eggs
  • olive oil cooking spray
Instructions:
  • In a large frying pan over medium heat, warm the oil until shimmering. Add the leek and cook, stirring occasionally, for 5 minutes until it becomes soft and fragrant.
  • Add the flour and cook while stirring for 1 minute. Combine the stock and cream in a jug. Slowly pour the stock mixture into the pan. Bring it to a boil, then lower the heat. Add the mustard and 2 tablespoons of dill. Let it simmer for 2 minutes. Set aside a quarter of the sauce. Introduce the fish and prawns to the pan. Simmer for 5 minutes or until the fish is cooked through.
  • As you wait, create Basic crepes: Combine sifted flour in a bowl. Mix eggs and milk in a jug. Stir milk mixture into flour until smooth.
  • Grease a medium non-stick pan with oil and heat over medium heat. Pour 2 1/2 tablespoons of batter into the pan, swirling to cover the base. Cook until light golden (2-3 minutes), then flip and cook for 1 more minute. Transfer to a plate and cover to keep warm. Repeat with the rest of the batter.
  • Preheat the grill to medium-high. Spread 1/2 cup of the seafood mixture onto each crepe, then roll them up to seal the filling inside. Arrange the filled crepes in a flameproof, ovenproof dish. Continue until all crepes are filled. Pour the reserved sauce over the crepes and finish by sprinkling breadcrumbs on top.
  • Place the dish under the grill until lightly browned, approximately 5 minutes. Allow it to stand for another 5 minutes, then sprinkle with the remaining dill before serving.

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