Crepe a la mer

Crepe a la mer

Ingredients:
1 cup flour
½ tsp salt
2 tbsp sugar
2 eggs,beaten
1 cup milk
stuffungs
4 scallops
4 mussels
4 shrimps
4 pcs fillet of sole
bechamel sauce
½ cup butter
¾ cup flour
3 cups milk
2 bay leaves
1 tablespoon paprika
salt and pepper

direction:

1. sift flour together with salt and sugar, make a crater in the middle of the flour and pour beaten eggs in. use fork to slowly blend in the mixture from the edge to the center. gradually add milk and ¼ cup water to the mixture, stir until all are incorporated. Add liqueur at this stage, if desired. Strain the batter and keep chill in the fridge for 20-30 minutes.
2. melt butter in the pan on medium heat. ladle the batter into the pan. Hold the pan’s handle and use your wrist to spread the batter evenly across the pan. Turn the crepe, when holes started to surface on the crepe. Stack the crepes on a plate when the crepe turend yellow.
3. prepare the bechamel sauce by put the bay leaves in a pot of milk nd let boil. Reduce the heat and let simmer.
4. stirring butter and flour in a sauce pan, 1-2 minutes. Gradually stir in the hot milk using a whisker until the sauce thicken and no lumps. Season with salt, pepper and paprika. This sauce can be done one day in advance and keep in the fridge.
5. before serving, heat the white sauce until boiling. Spoon the stuffing in the middle of the crepe. Fold the crepe twice to form a wedge. Spoon the white sauce around the crepe and serve. Sprinkle over the crepe with paprika.