Herb Seafood Crepe Casserole Recipe
by Chef Boy Logro
Ingredients:3 pcs. herb crepe
150 grms. fish fillet chunks
150 grms. squid ring cuts
150 grms. peeled and deveined shrimp
2 cups béchamel sauce
1 cup tomato sauce
300 grms. quickmelt cheese
200 grms. mozzarella cheese
100 grms. parmesan cheese
4 pcs. bread sticks
50 grms softened butter
¼ cup olive oil
50 grms. fresh basil leaves
1 tbspn. French mustard
1 tspn. salt
1 tspn. crushed peppercorn
1 jigger white wine
25 grms. chopped parsley
Instructions:
1 Marinate all seafood's with olive oil, chopped basil leaves, mustard, salt and pepper and white wine.
2 Put marinated seafood's into triangle-folded herb crepes; and place them into casserole dish with béchamel and tomato sauce.
3 Cover with grated quickmelt cheese and mozzarella cheese then baked in oven for 30 minutes or until done.
4 Then sprinkle with parmesan cheese and parsley
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