Decadent Seafood Crepes
1 cup bechamel (your favourite recipe)
100 g smoked tuna (or other smoked fish)
400 g red snapper, poached (or other white fish)
200 g prawns, shelled and cooked
zest of a lemon
1 tbsp pink peppercorns
Dash of tabasco
8 crepes
Preheat broiler
Combine seafood with 3/4 c bechamel, lemon zest, peppercorns and tabasco. Taste for seasoning.
Divide seafood mixture evenly between 8 crepes, roll up and place on a bakesheet. Brush with reserved bechamel and broil for five minutes or until warmed through and tops are golden (as you can see, I tried the oven first and my tops didn't brown nicely.)
Serve hot.
4 servings
1 comment:
Oh, yum. Crêpes are so fun to make, and what could be better than a creamy seafood filling?
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