French-style crepes with seafood crayfish sauce in a bundle


For the crepe dough,

  • 2 quarts milk
  • 2 eggs
  • 2 tablespoons of olive oil.
  • One and a half cups of flour, salt and

For the inside,

  • 1 onion, chopped into cubes.
  • 2 chopped garlic cloves
  • 0,11 lb lb of butter.
  • 0,33 lb drained diced salmon
  • 0,33 lb of diced seabass
  • 0,33 lb of small shrimp
  • 0,22 lb of crayfish
  • 1 teaspoon of white wine.
  • 1 cup heavy cream
  • 1 teaspoon of ground black pepper
  • Half a bunch of chopped dill
  • Salt

For the crayfish sauce,

  • 0,44 lb of crayfish
  • 1 small onion, chopped
  • 2 garlic cloves, pounded
  • 0,11 lb of butter.
  • two bay leaves
  • 1 quart of red wine
  • 1 tablespoon of flour.
  • 1 tablespoon of tomato paste.
  • 1 teaspoon of granulated sugar and 1 cup of water.
  • 1 teaspoon black pepper, freshly ground
  • 1 and 1/2 tablespoons cream, salt
  • Leaves of leeks

For 1 crepes, mix milk, eggs, olive oil, flour, and salt. Take 1 tablespoon of the mixture and cook it front and back in a pan with a non-stick surface. Repeat the process until the mixture is finished. Saute the onion and garlic in butter for 2 minutes. Add the salmon, sea bass, shrimp, and crayfish and continue sauteing. Cook for 5–6 minutes over low heat with the wine, cream, pepper, and salt.Add the dill and mix.3. For the crayfish sauce, place the crayfish shells, onion, and garlic in a saucepan and saute them in butter. Add the wine, stir, and blow off the alcohol. In a separate place, fry the flour and tomato paste and add them to the pan. Add granulated sugar, water, bay leaf, black pepper, and salt and cook over low heat until it has the consistency of tomato soup. Drain and return it to the pan. Remove from the heat and add the cream.4 Spread one crepes on a flat surface. Place 2 tablespoons of the prepared inside in the center. We collect the edges in the middle and put them in hot water with onions,

Connect it with a leek leaf. Apply the same procedure to the remaining crepes and grout. Place it on a baking sheet, heat it in a preheated 352 degrees oven for 4 minutes, and serve it hot.

ENJOY YOUR MEAL
 

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