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Herbed Seafood Crepes Herbed Batter

Party.Freak's picture
Ingredients
  Plain flour 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Milk 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
  Oil 1 Tablespoon
  Chopped parsley 1⁄2 Cup (8 tbs)
  Chopped chives 2 Tablespoon
  Basil 1⁄4 Teaspoon
For filling
  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
  Ripe tomatoes 5
  Sugar 1⁄2 Teaspoon
  Tomato paste 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
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

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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