Friday night, Rob told me he was craving seafood. I was itching to use my crepe pan. A little thought on my part and we have a happy marriage of the two....
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
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.)