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Seafood crepes

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Seafood crepes
Seafood crepesSupplied

A recipe from the Good Food collection.

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Ingredients

  • ⅔ cup (85 g/3 oz) plain flour

  • 1 cup (250 ml/8 fl oz) milk

  • 1 egg

  • 15 g (½ oz) butter, melted

  • 1 teaspoon sugar

Seafood filling

  • 300 g (10 oz) raw prawns

  • 60 g (2 oz) unsalted butter

  • 4 spring onions, finely chopped, white and green chopped separately

  • 1 teaspoon Cajun spice mix

  • ½ teaspoon sweet paprika

  • 1 large tomato, chopped

  • ½ cup (125 ml/4 fl oz) dry white wine

  • 170 g (5½ oz) canned crab meat, drained, flaked

  • ½ cup (125 ml/4 fl oz) cream

  • 1 tablespoon plain flour

  • 24 fresh oysters

  • 2 tablespoons grated Cheddar

Method

  1. Step 1

    Sift the flour into a large bowl and make a well in the centre. Combine the milk, egg, butter and sugar in a bowl. Gradually add to the flour and whisk to make a smooth batter. Cover and stand for 1 hour.

  2. Step 2

    For the filling, peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Chop the prawns. Melt the butter in a pan, add the white parts of the spring onion and cook, stirring over medium heat for 2 minutes. Add the Cajun spice mix, paprika and tomato, and cook, stirring, for 3–4 minutes. Add the wine and cook, stirring until the sauce has thickened.

  3. Step 3

    Stir the prawns and crab meat into the sauce and simmer for 2–3 minutes. Blend the cream and flour together in a small bowl and add to the pan. Cook, stirring, until the mixture boils and thickens. Add the oysters and green onion tops. Remove from the heat and set aside.

  4. Step 4

    Preheat the oven to moderate 180°C (350°F/ Gas 4). Rub a crepe pan or small (16 cm/ 6½ inch) non-stick pan with paper towel dipped in butter or oil, then heat over moderate heat. Pour in a small quantity of the batter and tip the pan so the batter spreads to cover the base. Cook until bubbles form on the surface, then turn and cook the other side until light golden. Remove from the pan. Repeat the process until all the batter is used. Stack the cooked crepes on top of each other and cover with a clean cloth.

  5. Step 5

    Spoon some seafood mixture into each crepe and roll up to enclose. Arrange in a single layer in a lightly greased ovenproof dish. Sprinkle with the cheese and bake for 10 minutes, or until heated through. Can be served with lemon or lime wedges or slices and garnished with watercress sprigs.

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