SEAFOOD CREPES PANTAI SANUR
In order to keep these paper-thin crepes warm, you should spread aluminium foil over each of them before stacking them on a plate over a saucepan containing boiling water.
Crepes:
150 g (5 oz/ 1 ¼ cups) flour * 2 eggs
* 2 tablespoons melted butter * 1 pinch of salt *
3 tablespoons milk * some mineral water *
butter for cooking
Filling:
2 tablespoons olive oil * 1 onion * 1 clove garlic * 1 green pepper
* 4 tomatoes salt, pepper * 400 g (14 oz) peeled and cooked shrimps *
1 tablespoon rum
1/8 liter (1/4 pint/ ½ cup) cream
* 2 tablespoons grated cheese * parsley
Prepare
smooth butter for crepes and cook 12 thin crepes. Filling: Heat oil, fry
finely chopped onion and garlic clove until light brown. Remove core and
seeds of pepper and dice; add peeled and diced tomatoes and stir-fry altogether
until tomatoes fall apart. Season with salt and pepper and add shrimps.
Allow 10-15 minutes over low heat, do not boil. Add rum.Spread shrimp mixture on crepes, roll up and place in ovenproof dish, pour cream on top and add cheese. Brown in pre-heated oven at 220 C (425 F) for some minutes. Garnish with parsley and serve immediately.