| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sainsbury3 | 4 | Servings | |
INGREDIENTS
| 300 | Milk, 1/2 pint | |
| 125 | g | Plain flour, 4oz |
| 1 | Egg, medium-size | |
| Salt and freshly ground | ||
| black pepper | ||
| 40 | g | Plain flour, 1oz |
| 450 | Milk, 3/4 pint | |
| 75 | g | Roquefort cheese, crumbled |
| 3oz | ||
| 375 | g | Shelled prawns, 12oz |
INSTRUCTIONS
Beat together the crêpe ingredients to form a smooth batter. Heat a little oil in a frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. Cook for 1 minute, until the underside is golden, turn over and cook the other side. Repeat process to make 6-8 pancakes. To make the sauce, melt the butter in a saucepan and stir in the flour and cook for 1 minute. Gradually stir in the milk and simmer until thickened and smooth. Stir in the cheese. When the cheese has melted, pour 1/3 of the sauce into a bowl or jug. Add the prawns to the pan and heat through. Divide the prawn mixture between the crêpes, roll up and place in a single layer in a buttered ovenproof dish. Pour over the reserved sauce and place in a preheated oven 200 C, 400 F, Gas Mark 6 for 15-20 minutes. Sprinkle with parsley and serve. Converted by MC_Buster. NOTES : A delicious starter or main course for 2. Serve with salad. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 5.8mg
Sodium: 975.3mg
Potassium: 79.4mg
Carbohydrates: 33.7g
Fiber: 1.3g
Sugar: <1g
Protein: 4g