| Scallops Crepe with Leek, Camembert and Apricot Sauce Ingredients: Batter: 4 eggs 2 cups milk 4 tablespoons melted butter 1 1/2 cup flour 1 teaspoon salt
Filling: 1 tablespoon olive oil 6 ounces sea scallops 6 ounces Camembert cheese, diced 1/2 leek, chopped
Sauce: 7 ounces apricot jam 1/2 glass water 1 pinch of salt
Directions: Batter: - Mix all ingredients in a blender, then put the batter to rest for 30 minutes.
- 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.
- Repeat this process until batter is finished.
Filling: - Heat olive oil in a frying pan, add scallops and lightly cook on one side. Then dice the scallops.
- Mix cheese, leek and scallops.
- Fill each crepe with 1 tablespoon of this mixture, and tie each into a small bundle with a piece of green onion
- Bake in medium pre-heated oven for 10 minutes.
Sauce: - In a pan under medium heat, dilute the apricto jam with water and add the salt.
- Pour sauce over the crepes.
Enjoy your meal !! Bon Appétit !! Bon appetito !! Guten Appetite !! Buon Apetite !! Bom apetite !!
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