23/07/2018

Seafood and Spinach Crepes

A retro recipe of succulent seafood in a creamy sauce, enclosed in a delicate crepe.

Makes:

8 crepes

Prep Time: 30 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

200g spinach leaves, washed
50 g butter
4 spring onions, chopped
750g fresh seafood marinara mix
2 tablespoons flour
1/2 cup dry white wine
1/2 cup cream
sea salt and freshly ground black pepper, to taste
8 crepes*
1/2 cup grated cheddar cheese

Method

Place spinach leaves in a large frypan and heat, stirring until wilted. Allow to cool in a colander, pressing to release any liquid, then finely chop. Melt butter in the frypan and sauté half the spring onions for 1 minute, add seafood and sauté 1 minute then stir in flour, cooking for a further 1 minute. Add wine and cream bring to the boil, stirring until thickened. stir in chopped spinach, season to taste and turn off heat. Fill crepes with seafood mixture, rolling to enclose. Place in a baking dish. Sprinkle with remaining spring onions combined with cheese. Bake at 200°C for 15 minutes, until heated through and golden. Serve with salad.

Tips

*BASIC CREPES Place 1 cup flour in a bowl and make a well in the centre. Add 1 egg and 1 tablespoon melted butter and whisk in enough milk (1-2 cups) to make a batter the consistency of runny cream. Melt a knob of butter in a crepe pan and swirl to coat the base of the pan. Working quickly, pour 1/4 cup of mixture into the centre of the pan and swirl to coat the base of the pan, forming a crepe. Allow to cook for 1 minute, until the surface is dry, and then flip over and cook for a further 30 seconds until lightly golden. Place on a large plate and cover to keep warm while cooking the remaining crepes.
Crepes can be assembled and refrigerated up to 24 hours in advance but you may need to add a little extra cooking time to heat through fully.

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