Cheesy Seafood Stuffed Crepes

Staff Account November 21, 2022

Ingredients:

8 ready-made crepes (using thinned pancake mix or frozen crepes)
8 ounce (225g) firm white fish fillets
8 ounce (225g) frozen cooked seafood mix defrosted (mix can be any favorite: shrimp, clams, mussels, etc.)
2 cups milk
1 cup cheddar cheese grated
2 ounce (60g) butter
1 teaspoon dried parsley or substitute with fresh parsley
1 tablespoon cornflour or cornstarch mixed with 2 tablespoons extra milk
salt to taste

Instructions:

Pour the milk into a large frying pan or saucepan, stir in the parsley (and salt if using) and then add the fish fillets. Bring the heat to a simmer and allow the fish to cook for 6 to 7 minutes, turning once.
The fish should have turned opaque and be starting to flake.
Transfer the fish from the poaching liquid onto a plate and break into pieces with a fork. Discard any skin and check carefully for bones.
Leave the poaching liquid in the pan. This will be used to make the sauce.
Add the butter to the milk that the fish was cooked in and allow it to melt over a low heat.
Mix the cornflour with 2 tablespoons of extra milk and pour it into the milk. Stir until the sauce until it thickens and leaves a trail as you draw a spoon through it. Add extra cornflour and milk mixture to get the right consistency.
Stir in half of the cheese until it melts and then add the flaked fish and defrosted seafood.
Lay one pancake out flat and spoon some of the filling onto the bottom third of the pancake.
Roll the pancake into a cylinder around the filling and place the rolled pancake in a greased baking dish.
Continue with the remaining pancakes and filling.
Spread any remaining filling over the rolled pancakes and then sprinkle with the remaining cheese.
Place the baking dish in a pre-heated oven (375F) for about 10 minutes, or until the cheese is melted and golden.
Serve hot with a leafy green salad and garden peas.