Smoked seafood crepes

This crepe base is so versatile and you may just like sugar and lemon juice. We always enjoy stuffed crepes as they can be made in advance and reheated and filled with anything from vegetables, mince ragu, chicken and of course my favourite is seafood.

Crepes

1 cup flour 1 egg

1 cup milk

Method

Combine all the ingredients in a food processor or whisk in a bowl. Blend until the thickness of cream (it may require more milk). Rest for 30 minutes.

Heat a small heavy based frying pan.

Ladle in batter, tipping to cover the base and sides (it should be as thin as possible). Cook until set. Flip over and repeat. Stack on a plate .

Seafood version

500g smoked fish (I used warehou) 250g smoked mussels

1 red onion, thinly sliced

2 Tbsp extra virgin olive oil

1 Tbsp butter

2 Tbsp flour

1 cup white wine

1 cup cream/milk

1 cup fish stock

Method

Season with sea salt and freshly ground black pepper in a saucepan. Saute onion slices in olive oil and butter. Add the flour and cook for 1 minute. Stir in white wine and cream, followed by the stock.

Add half smoked fish to the sauce. Lay six pancakes on a board. Place remainder of smoked fish and 3 mussels evenly down the middle on each pancake.

Spoon over the sauce, reserving half a cup.

Roll up and place filled crepes into a baking dish, side by side. Add half a cup of cream/milk to the remaining sauce.

Pour over the top of the filled crepes.

I topped my crepes with blanched spinach, tomato slices and grated parmesan cheese. Bake at 200degC for 1520 minutes or until bubbly and golden brown.