Seafood Crepes

Serves 12

Batter
225g (8 oz) plain flour
600 ml (1 pint) milk
2 eggs
2 egg yolks
Pinch salt
30 ml (2 tablespoons) oil

Fillings
500 g (1 lb 2 oz) shelled prawns
1 kg (2 lbs 4 oz) white fish fillet
600 ml (1 pint) thick roux
300 ml (1/2 pint) white wine
Salt and pepper

Process the batter ingredients in the blender for 15 seconds. Use to make crepes, and then set aside.

Poach the fish in the wine until white and flaky. Make a thick roux (using the wine if you wish) and mix in the fish and prawns. Season.

Stuff each pancake with the fish mixture, and place on a baking tray. Heat the crepes in a moderate oven (375°F, 190°C) for 20 minutes. Serve with green salad.

 

This is just one of the many recipes that chalet staff use throughout the winter. For more great recipes click here.

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