Seafood Crepe Filling - cooking recipe

Ingredients

350 g fish, diced in chunks
150 g prawns
1/4 leek
1 tablespoon butter
1 tablespoon cornflour
20 ml milk or 20 ml whipping cream
50 ml white wine or 50 ml fish stock
1 tablespoon emmental cheese
1 tablespoon fresh parsley, chopped
salt and pepper
crepe

Preparation

Melt butter in pan and cook the leek till softened. Add the flour and stir inches.
Add milk or cream, then gradually add white wine or fish stock. Stirr continously. Use a little less or more milk/wine/stock according to your preferred consistency.
Stir in cheese and parsley and season with salt and pepper.
Add prawns and fish.
Spoon filling over crepe, add a sprig of parsley garnish, and dribble some of the sauce over the side!