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.
