Seafood Crepes With A Garlicky Béarnaise Butter Sauce

Instructions

1. To make the crepes, whisk all the ingredients together either by hand, with a blender, or in a food processor into quite a runny batter; if the batter is too stiff, add a little more milk
2. Then, heat a non-stick pan over medium-high, add a little butter, then pour a few spoons of the batter into the center of the pan, swirl to spread out evenly
3. Cook for about a minute, then flip it over to cook the other side until golden
4. Stack the finished crepes on a plate and loosely cover with foil
5. To make the filling, melt 3 tbsp of the butter in a saucepan over medium-high heat
6. Sauté the garlic, leeks, and shallots until soft
7. Stir in the flour, nutmeg, salt, and cayenne pepper, cook stirring for a couple of minutes
8. Slowly add the milk and cream, cook, stirring until thickened and smooth, set aside
9. In a separate large saucepan, melt 2 tbsp butter over medium-high heat and cook the scallops and prawns for a few minutes until just about cooked, remove from the heat
10. Add the cooked prawns and scallops as well as the sherry and dill (reserve a little for garnish) to the sauce and mix well
11. To assemble, fill the enter of each crepe with a few spoonfuls of filling, roll them up and serve hot
12. Garnish with more fresh dill and soft boiled quails eggs if desired
13. Enjoy!