INGREDIENTS:
50g butter
1 small leek, washed well, white part only chopped
1 clove garlic, chopped
400g green Prawns, peeled, deveined, chopped
200g piece Salmon fillet, skin off, pin-boned, cut into bite-sized chunks
1 lemon, juiced
Salt flakes and freshly ground black pepper, to taste
1 bunch chives, chopped
120g gruyere cheese, grated
B茅chamel Sauce
25g butter
2 tablespoons plain flour
300ml milk
Pinch salt
Pinch freshly grated nutmeg
颁谤锚辫别蝉
¾ cup plain flour
Pinch salt
3 eggs
1¼ cups milk
40g butter, melted
METHOD:
Make 颁谤锚辫别蝉: sift flour into a bowl, add salt and make a well in the centre. Combine milk and eggs and slowly pour into the well, whisking to incorporate the flour; stop whisking as soon as all flour is incorporated and batter is smooth. Stir in butter and strain into a jug.
Heat a heavy-based frying pan over a medium heat and grease with very little butter. Pour in just enough batter to coat the pan, swirling quickly to cover the base evenly. Cook for about 30 seconds, until the edges begin to curl and the base is golden brown. Loosen the edges then turn the cr锚pe with fingers or an egg lift and cook for another 20 seconds or so until golden and dry. Slide out of the pan onto a clean cloth. Repeat with remaining batter, stacking cooked cr锚pes on top of one another.
Make B茅chamel Sauce: melt butter in a saucepan, stir in flour and cook for about 4 minutes over a low heat until mixture crumbles and comes together. Gradually add milk, stirring continuously with a wooden spoon. Add salt and nutmeg and stir until sauce comes to the boil. Remove from heat.
Pre-heat oven to 180°C.
Melt butter, add leeks, garlic and salt and cook over a low heat, covered, for about 5 minutes, until soft. Increase heat to medium, push leek mixture to 1 side of the pan, add Prawns and Salmon and cook for 3-4 minutes, turning to colour all sides. Remove from heat. Stir in B茅chamel Sauce, lemon juice, salt, pepper, chives and a third of the cheese.
Place 1 heaped tablespoon of the mixture in the centre of a cr锚pe, fold in sides to partially enclose then tuck other ends under to form a parcel. Place in a greased baking dish, seam side down. Repeat with remaining cr锚pes, forming a single layer. Sprinkle remaining gruyere over the top and bake for 15-20 minutes until filling is heated through and cheese is lightly browned.