Crepe with Shrimps and Curry

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Ingredients:
Batter:
2 eggs
1 cups milk
2 tablespoons melted butter
1 cup flour
1/2 teaspoon salt

Filling:
7 ounces small, cooked and peeled shrimp
1 small leek
2 tablespoons butter
1/2 onion, diced
1/2 tablespoon strong curry powder
3 ounces frozen peas
5 tablespoons unsweetened coconut milk
1/2 teaspoon dehydrated fish stock
fine salt, to taste

Directions:
Batter:

1. Mix all ingredients in a blender, then put the batter to rest for 30 minutes.
2. Heat a non-stick pan, pour a small portion of batter, swirl to spread evenly, forming a thin crepe. Bake untilbatter is set, then flip using a spatula and cook the other side until done.
3. Repeat this process until batter is finished.

Filling:

1. Wash leek, trim green portion and blanch in boiling water. Drain, trim, and set aside for decoration. Cut white portion lengthwise to stem into 4 sections, then cut crosswise into thick sections. Set aside.
2. Over medium heat, melt butter in a small frying pan. Sauté onion until it starts to soften, stir in curry powder. Add leek and a pinch of salt, reduce heat, cover, and cook until the leek is soft.
3. Increase heat to medium and add peas, coconut milk, and fish stock. Cook uncovered until the sauce thickens. Add the cooked shrimp and heat through. Remove from heat.
4. Fill each crepe with the mixture. Fold each crepe into a square packet. Wrap a piece of reserved leek green around the packet and place it on a serving plate with the seam down. Serve immediately.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!