Rich Seafood Crêpes

Ingredients

For the Crêpes

30g unsalted butter, melted

150g all purpose flour

375 ml full cream milk

1 egg, room temperature

For the Filling

3/4 cup cooking cream

150g Cheddar cheese, grated

2 teaspoons finely grated lemon zest

100g smoked salmon, sliced

300g peeled shrimp, cooked

1/4 teaspoon fresh ground pepper

2 tablespoons spring onions

For the crêpes, put the flour, milk and egg into a blender and whiz to amalgamate.

Pour the mixture into jug and stir in the melted butter. Heat a seasoned crêpe pan.

Ladle 1/4 cup batter into pan, then quickly hold it up and swirl it around carefully.

The batter should form a thin pancake covering base of the pan. Cook for 1 minute.

Flip crêpe over and cook for another 20-30 seconds on the other side, then remove.

Stack the crêpes between layers of baking paper on a hot plate until ready to serve.

For the filling, place cream in a small saucepan and heat gently over medium heat.

Stir in grated cheese and stir until smooth. Stir in lemon, pepper and spring onions.

Gently fold seafood through sauce. Place a spoonful of seafood sauce on each crêpe.

Fold in half, then in half again and serve immediately with extra cheese. Serves 5-6.

Source : inspiredtobake.wordpress.com