Stuffed crepes with sole and fresh herbs
Stuffed crepes with sole and fresh herbs
Ingredients
- For the crepe batter:
- 250g wheat flour
- 50cl milk
- 2 eggs
- 2 egg yolks
- 1 tbsp. grape seed oil
- 1 tbsp. hazelnut oil
- salt, pepper
- chopped fresh herbs.
Description
Mix all ingredients, let stand 2 hours, then make the pancakes and cook the traditional way.
Stuff each pancake with a small filet of sole cooked in butter. Close with a small link (rod leek cooked in butter a few seconds).
Warm it up in the oven. Serve with a mix of mashed watercress, parsley and cream.
