Crepes with creamy seafood and dill

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• 0:40 Prep


• 0:20 Cook


• 
  6 Servings


• Advanced

This light and lovely seafood dish is sure to become a family favourite.

Featured in
French recipes, Nutrition information

Ingredients

• 2 tablespoons olive oil


• 1 medium leek, thinly sliced


• 2 tablespoons plain flour


• 1 1/2 cups fish stock


• 1/2 cup pure cream


• 2 tablespoons dijon mustard


• 1/4 cup chopped fresh dill leaves


• 600g firm white fish fillets, chopped


• 400g green king prawns, peeled, deveined


• 2 tablespoons stale white breadcrumbs

Basic crepes

• 1 cup plain flour


• 2 cups milk


• 3 eggs


• olive oil cooking spray

Method

• 
  
  
  Step 1
  
  
  
  
  Heat oil in a large frying pan over medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until soft.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add flour. Cook, stirring, for 1 minute. Combine stock and cream in a jug. Gradually add stock mixture to pan. Bring to the boil. Reduce heat. Add mustard and 2 tablespoons dill. Simmer for 2 minutes. Reserve one-quarter of the sauce. Add fish and prawns to pan. Simmer for 5 minutes or until fish is just cooked through.
  
  
  

  
  

  
  



• 
  
  
  Step 3
  
  
  
  
  Meanwhile, make Basic crepes: Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Preheat grill on medium-high. Spoon 1/2 cup seafood mixture over 1 crepe. Roll up to enclose filling. Place in a flameproof, ovenproof dish. Repeat with remaining crepes and filling. Spoon over reserved sauce. Top with breadcrumbs.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Place dish under grill. Grill for 5 minutes or until lightly browned. Stand for 5 minutes. Top with remaining dill. Serve.
  
  
  

Nutrition

• 2025 kj

  Energy




• 24.9g

  Fat Total




• 10.9g

  Saturated Fat




• 1.7g

  Fibre




• 37.6g

  Protein




• 243mg

  Cholesterol




• 696mg

  Sodium





• 26.9g

  Carbs (total)

All nutrition values are per serve

• Author: Kirrily La Rosa


• Image credit: Steve Brown


• Publication: Super Food Ideas

Source: taste.com.au