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.