Seafood Crêpes - cooking recipe

Ingredients

4 tbsp butter
1 None onion, peeled, finely diced
1 clove garlic, finely chopped
1/3 cup finely chopped celery
3 tbsp flour
1/2 cup white sparkling wine
1 cup whole milk, hot
9 oz white fish, cut into pieces
9 oz raw shrimp, peeled
None None Crepes
3/4 cup flour
2 None large eggs
1/2 cup milk
1 tbsp chives, chopped, plus extra to serve
1/2 tsp celery salt
1 tbsp melted butter, plus extra for cooking

Preparation

Heat butter in a large saucepan over medium heat. Sweat onion, garlic and celery for 3-4 mins, until soft and fragrant. Add flour and cook for 2 mins, until sandy in texture and light golden brown. Gradually add wine and stir until absorbed. Slowly whisk in hot milk until thickened. Simmer for 2 mins then add fish and shrimp. Cook for 5-6 mins. Season. Let cool then chill.
To make the crepes, place flour in a large bowl. Whisk in eggs and milk until smooth. Mix in chives, celery salt and melted butter until combined. Let rest for 15-20 mins.
Heat a little butter in an 8 inch nonstick pan. Add 1/4 cup crepe batter and swirl pan to coat. Cook for 1 min, or until light golden brown underneath. Flip over and cook remaining side. Transfer to a plate. Repeat with remaining batter.
When ready to serve, reheat seafood mix. Arrange crepes on warmed plates and fill with seafood. Garnish with chopped chives and cracked pepper to serve.