Seafood Crepes

Seafood Crepes

For Leah.

Great for dinner parties, and does well on the poshometer.  Crêpes and white sauce can be made ahead of time, adding the seafood at the last minute while your guests are present, then they have the anticipation of knowing what they are eating while it cooks!!!

For the Crêpe batter:

200 grams plain sifted flour or gluten free flour

Pinch of salt

100mls of iced water

200mls full cream milk

1 tablespoon of melted butter

1 egg, beaten

Beat all ingredients together with a whisk until very light and fluffy.  Mixture should be fairly runny, add more water if mix is too thick.

Cook on a fairly high heat, spreading the pancake very thinly over the surface of the frying pan.  Flip only once until just cooked.  Pile up crêpes on a warmed plate and cover with foil until needed.

For the filling:

1 lobster or crayfish roasted til just translucent

200 grams scallops (whole, raw)

200 grams shelled, deveined prawns (whole, raw - reserve shells)

200 grams firm white fish such as Ling, Red Emperor or Barramundi, cut into generous mouthful-size pieces

A couple of juicy anchovies

2 cloves of garlic, crushed

150ml very crisp white wine

½ cup grated gruyere cheese

½ cup parmesan cheese

½ teaspoon French mustard or tarragon mustard

3 tablespoons of plain flour or cornflour

3 cups of full cream milk, warmed with a 1 bay leaf in it

50mls double cream

100 grams butter

pepper to taste

parsley, dill, chives, tarragon and/or thyme to taste

Pre-heat oven to 180°C

In a large saucepan, add butter, garlic, anchovies and pepper and warm through well to cook off raw garlic taste.  Add flour and beat well, forming a roux.  Add wine, mustard, milk and cream  to form a thick sauce, fold through half the cheese and the herbs.  Reduce heat and add seafood – reserving the lobster, stirring through carefully over a low heat until all ingredients are just coated with the sauce. To assemble your crêpes, In a large baking tray, lay out your crêpe, add a piece of lobster to each crêpe as you go,  placing the filling on the side closest to you.  Spoon in enough sauce to generously fill the crêpe and roll the crêpe away from you so the seam is on the bottom of the baking tray, forming a neat log. (see below).  When all crêpes are filled spoon any remaining sauce over the top and sprinkle with cheese.

Bake in a moderate oven for 15 minutes and serve immediately.