INGREDIENTS

INSTRUCTIONS

FOR THE CREPES
Heat butter and oil in a pan, add the garlic. Before garlic has a chance to
colour, add the prawns and the fish. When almost cooked add the mussels and
crab meat. Saute for another two minutes on a high heat.
Pour in the wine, sprinkle in the dill and then season with salt and pepper
to taste. Remove from heat and drain juices into a bowl. Reserve seafood.
Mix the cooked seafood with mornay sauce, adding some of the seafood juices
if the mixture is too thick.
Spoon the filling into crepes and roll, folding in the ends as its being
rolled (as you would roll a Chinese spring roll).
Place on a tray lined with greaseproof paper or place in individual
ovenproof dishes and bake in a hot oven for 3 minutes. Serve with some
salad greens, dressed with lemon juice.
For the Crepes:
Lightly whisk eggs, add the milk and butter.
Sift flour into a bowl, make a well and add the milk mixture with the salt
and stir the ingredients to make a thin, smooth batter.
Strain and rest for 1 hour in the refrigerator.
Lightly grease and heat a crepe pan, add enough batter to just cover the
base of the pan. Turn when edges begin to brown. Makes about 18 crepes.
Converted by MC_Buster.
Per serving: 2222 Calories (kcal); 192g Total Fat; (79% calories from fat);
85g Protein; 25g Carbohydrate; 1244mg Cholesterol; 2863mg Sodium Food
Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 36 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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