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Heat butter and oil in a pan as the butter begins to foam add the prawns and the fish. When almost cooked add the mussels and crab meat. Sauté for another two minutes on a high heat.
Add the garlic, sauté quickly without colour and then pour in the wine, sprinkle in the dill and then season. Remove from heat and drain juices into a bowl.
Mix seafood with Mornay sauce, adding some of the seafood juices if too thick.
Spoon into crepes and roll, folding in the ends as it?s being rolled. Place on a tray lined with greaseproof paper, and bake in a hot oven (220ºC) for 3 minutes.
by mandeep ajnala
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∙ 13y ago
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Cookery methods used for seafood crepes?
what cooking methods are used for crepes
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