Description
“These Seafood Symphony Crêpes are a harmonious blend of ocean-fresh shrimp and delicate smoked salmon, encased in a light and airy crêpe. The subtle zest of lemon and creamy texture of melted cheddar cheese add layers of flavor that enhance the natural seafood taste, making each bite a culinary delight.”
Ingredients
For the Crêpes:
30g unsalted butter, melted
150g all-purpose flour
375 ml full cream milk
1 egg, room temperature
For the Filling:
3/4 cup cooking cream
150g Cheddar cheese, grated
2 teaspoons finely grated lemon zest
100g smoked salmon, sliced
300g peeled shrimp, cooked
1/4 teaspoon fresh ground pepper
2 tablespoons spring onions
Instructions
For the crêpes: Combine the flour, milk, and egg in a blender and blend until smooth.
Transfer the mixture into a jug and mix in the melted butter.
Heat a seasoned crêpe pan over medium heat.
Pour 1/4 cup of batter into the pan, tilting it to spread the batter evenly. Cook for 1 minute or until the edges lift easily, then flip and cook for another 20-30 seconds.
Remove and stack crêpes with baking paper between them to prevent sticking.
For the filling: Warm the cream in a saucepan over medium heat. Add the cheese and stir until melted and smooth.
Stir in the lemon zest, ground pepper, and spring onions.
Gently fold in the smoked salmon and cooked shrimp.
Place a spoonful of the filling on each crêpe, fold twice, and serve immediately.