RECIPE FOR: Seafood Surimi Tropical Crepes

Ingredients: Crepe batter: 1 cup Milk 2 eggs, lightly beaten 3/4 cup flour Salt 30g butter

Filling: 200g Austrimi Seafood Highlighter 2 x 200g tubs tropical fruit yoghurt 1 mango, peeled, stoned and diced. Pulp of 2 passion fruit 1 teaspoon ginger powder.

Method

Combine milk and eggs together.  Sift flour and salt into a bowl and make a well in the centre.  Pour milk mixture into flour and beat thoroughly.  Allow to stand for 20 minutes, then whisk again.

Heat butter in a crepe pan and pour in sufficient batter to just cover base of pan.   Cook until small bubbles appear on crepe surface and underside is golden.   Turn over and allow other side to cook until golden.  Continue until mixture is all used (about 8 crepes)  Combine filling ingredients and gently warm over a low heat.  Divide between each crepe then roll up and serve.

Serves 4

 

 

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