Seafood Crepe Filling

• 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

1. Melt butter in pan and cook the leek till softened. Add the flour and stir inches.
2. 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.
3. Stir in cheese and parsley and season with salt and pepper.
4. Add prawns and fish.
5. Spoon filling over crepe, add a sprig of parsley garnish, and dribble some of the sauce over the side!

fish, prawns, leek, butter, cornflour, milk, white wine, emmental cheese, fresh parsley, salt, crepe

Taken from www.food.com/recipe/seafood-crepe-filling-445959 (may not work)