Scallops Crepe with Leek, Camembert and Apricot Sauce

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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:

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. Heat olive oil in a frying pan, add scallops and lightly cook on one side. Then dice the scallops.
2. Mix cheese, leek and scallops.
3. Fill each crepe with 1 tablespoon of this mixture, and tie each into a small bundle with a piece of green onion
4. Bake in medium pre-heated oven for 10 minutes.

Sauce:

1. In a pan under medium heat, dilute the apricto jam with water and add the salt.
2. Pour sauce over the crepes.

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