Seafood Salad Crepes

The ingredient of Seafood Salad Crepes

• 1 2 cup wholemeal plain flour
• 1 2 cup plain flour
• 2 eggs
• 1 2 cup 125ml milk
• salt freshly ground black pepper
• 50g butter
• 4 tbsp plain flour extra
• 1 cup 250ml milk extra
• 3 tbsp roughly chopped fresh dill
• 1 bunch asparagus trimmed and sliced thinly on the diagonal
• 400g gourmet seafood salad defrosted flaked
• salad leaves to serve
• 4 wedges of lemon to serve
• 1 tbsp chopped dill extra

The Instruction of seafood salad crepes

• in a bowl whisk flours eggs milk and 3 4 cup of cold water together season and set aside to rest
• to make the sauce melt 40g of the butter in a small pan add extra flour and stir with a wooden spoon over moderate heat for 1 minute add in extra milk and stir until the sauce boils and thickens remove from the heat season with salt and pepper and stir through dill cover with baking paper and set aside
• cook asparagus in boiling water 1 2 mins until just tender drain
• heat a little of the remaining butter in a heavy frypan over moderate heat add 1 4 cup of the crepe batter and swirl pan to thinly coat base cook for 1 min each side until golden transfer crepe to a plate and continue with remaining batter adding more butter as needed
• fold the seafood salad and asparagus into white sauce spoon a little of the sauce into each crepe fold in half then fold in half again and place onto serving plates serve warm crepes with salad and lemon wedges sprinkle with extra chopped dill

Nutritions of Seafood Salad Crepes

fatContent: 418 25 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 44 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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