Roquefort and prawn crêpes

4 servings

Ingredients

Quantity Ingredient
300 millilitres Milk; (1/2 pint)
125 grams Plain flour; (4oz)
1 Egg; medium-size
Salt and freshly ground black pepper
40 grams Plain flour; (1oz)
450 millilitres Milk; (3/4 pint)
75 grams Roquefort cheese; crumbled (3oz)
375 grams Shelled prawns; (12oz)

Directions

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 ⅓ 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.

Related recipes