Stuffed Crepes & Pepper Sauce
|Butter||1 Ounce (30 Gram)|
|Red pepper||1 , halved and seeded|
|Garlic||2 Clove (10 gm) (Unpeeled)|
|Virgin olive oil||2 Tablespoon|
|Parsley sprigs||1 (For Garnish)|
|Pine nuts||1 Ounce (30 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||2 Tablespoon|
|Spinach||1 Pound, washed and dried (500 Gram)|
|Peeled prawns||8 Ounce (250 Gram)|
|Lemon juice||2 Teaspoon|
1. To make the sauce, preheat the grill. Place the pepper halves, skin side up, on a baking sheet and grill, turning, for 10-12 minutes until the skin is browned and well blistered. After 5 minutes, add the tomatoes and garlic and cook in the same way for 5-7 minutes. Peel away the skins of the vegetables and garlic, then puree in a blender or food processor with the olive oil to give a smooth sauce. Set aside.
2. To make the filling, preheat the oven to 190C (375F / Gas 5). Brown the pine nuts in a large pan over medium heat, stirring constantly; transfer to a plate. Melt the butter in the pan, add the garlic and parsley and cook for 1 minute. Add the spinach and cook, stirring, for 2-3 minutes until just wilted. Squeeze out any excess moisture, then stir in the pine nuts, prawns, lemon juice and seasoning.
3. Divide filling between crepes and fold to enclose. Use some of the butter to grease an ovenproof dish and arrange the crepes in the dish in one layer. Dot with remaining butter, cover with foil and bake in the oven for 20 minutes.
4. Just before serving, gently heat the pepper sauce.