Herbed Seafood Crepes Herbed Batter
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped chives||2 Tablespoon|
|King prawns||12 Ounce (275 Gram)|
|Water||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Butter||1 Ounce (30 Grams)|
|Plain flour||1 1⁄2 Tablespoon|
|Scallops||4 Ounce (125 Grams)|
|For tomato coulis|
|Tomato paste||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
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