| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury3, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 300 |
ml |
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 |
ml |
Milk; (3/4 pint) |
| 75 |
g |
Roquefort cheese; crumbled (3oz) |
| 375 |
g |
Shelled prawns; (12oz) |
INSTRUCTIONS
FILLING
1. Beat together the crêpe ingredients to form a smooth batter.
2. 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.
3. Repeat process to make 6-8 pancakes.
4. 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.
5. 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.
6. 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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