Herbed Seafood Crepes Herbed Batter Recipe
Ingredients
| Plain flour | 1/3 Cup (16 tbs) | |
| Eggs | 2 | |
| 3/4 cup milk salt, pepper | ||
| Oil | 1 Tablespoon | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Chives | 2 Tablespoon, chopped | |
| Basil | 1/4 Teaspoon | |
| King prawns | 375 Gram (FILLING) | |
| Water | 2 Cup (16 tbs) (FILLING) | |
| Dry white wine | 1/2 Cup (16 tbs) (FILLING) | |
| Butter | 30 Gram (FILLING) | |
| Plain flour | 1 1/2 Tablespoon (FILLING) | |
| Scallops | 125 Gram (FILLING) | |
| Salt, pepper | ||
| TOMATO COULIS | ||
| Butter | 30 Gram (FILLING) | |
| Ripe tomatoes | 5 (FILLING) | |
| Sugar | 1/2 Teaspoon (FILLING) | |
| Tomato Paste | 1 Teaspoon (FILLING) | |
| Water | 1/4 Cup (16 tbs) (FILLING) | |
Directions
Crepes: Place flour, eggs, milk, salt, pepper, oil, parsley, chives and basil in blender; blend on high speed 30 seconds, or beat well together.
Pour mixture into bowl, stand 30 minutes.
Heat heavy pan grease with butter.
Pour 1/4 cup of batter into pan, cook until just set, turn, cook other side 15 seconds.
Repeat until batter is used.
You will need 4 crepes.
Spoon quarter of Filling on to one end of each crepe, fold sides in and roll up.
Place in lightly greased shallow ovenproof dish.
Cover, bake in moderate oven 10 to 15 minutes
Pour mixture into bowl, stand 30 minutes.
Heat heavy pan grease with butter.
Pour 1/4 cup of batter into pan, cook until just set, turn, cook other side 15 seconds.
Repeat until batter is used.
You will need 4 crepes.
Spoon quarter of Filling on to one end of each crepe, fold sides in and roll up.
Place in lightly greased shallow ovenproof dish.
Cover, bake in moderate oven 10 to 15 minutes
Chef
