SEAFOOD CREPE RECIPE RECIPES

Steps:

• Heat the butter in a medium saucepan and saute the onion, garlic and celery gently for 3-4 minutes until soft and fragrant.
• Add the flour and cook for 2 minutes until sandy in texture and light golden. Gradually add the wine and stir well until absorbed.
• Slowly whisk in the hot milk until thickened. Simmer for 2 minutes then add the fish and prawns and cook for a further 5-6 minutes. Check seasoning. Cool, then chill.
• Place the flour in a bowl and add the eggs and milk, whisking until smooth. Add the chives, celery salt and melted butter, mixing until well combined. Let rest for 15-20 minutes.
• Heat a small amount of butter in a nonstick pan and add ¼ cup of crêpe batter. Swirl the pan around to make a thin circle.
• Cook for 1 minute or until lightly golden underneath, then flip and cook the remaining side. Layer on a plate and repeat with remaining mixture.
• Heat the seafood mix. Arrange crêpes on warmed plates and fill with a generous amount of seafood. Garnish with chopped chives and cracked pepper.

Steps:

• Heat the butter in a medium saucepan and saute the onion, garlic and celery gently for 3-4 minutes until soft and fragrant.
• Add the flour and cook for 2 minutes until sandy in texture and light golden. Gradually add the wine and stir well until absorbed.
• Slowly whisk in the hot milk until thickened. Simmer for 2 minutes then add the fish and prawns and cook for a further 5-6 minutes. Check seasoning. Cool, then chill.
• Place the flour in a bowl and add the eggs and milk, whisking until smooth. Add the chives, celery salt and melted butter, mixing until well combined. Let rest for 15-20 minutes.
• Heat a small amount of butter in a nonstick pan and add ¼ cup of crêpe batter. Swirl the pan around to make a thin circle.
• Cook for 1 minute or until lightly golden underneath, then flip and cook the remaining side. Layer on a plate and repeat with remaining mixture.
• Heat the seafood mix. Arrange crêpes on warmed plates and fill with a generous amount of seafood. Garnish with chopped chives and cracked pepper.