Serve these tasty crepes stuffed with cress, shrimps and cream on their own as a light lunch, or as a first course to a main meal.8 oz. savoury Crepe Batter H oz. butter
6 tablespoons finely chopped mustard and cress
1 large bunch watercress, washed, shaken dry and coarsely chopped
2 tablespoons Hour
6 fl. oz. double cream
4 fl. oz. milk
6 oz. shrimps, shelled
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper
3 oz. Emmenthal cheese, finely grated
Fry the crepes according to the instructions in the basic recipe and keep them warm.
Preheat the grill to moderate.
1 tablespoon of the butter, grease a large, oblong flameproof dish and set it aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the mustard and cress and watercress and cook, stirring constantly, for 1 minute.
Remove the pan from the heat. Sprinkle over the flour and stir it into the cress and butter mixture with a wooden spoon.
Gradually stir in the cream and milk. Stir in the shrimps, salt, pepper and cayenne.
Return the pan to the heat and cook the mixture, stirring constantly, for 4 minutes or until it is hot and has thickened.
Remove the pan from the heat.
Lay the crepes out flat and spoon equal amounts of the cress mixture over each one. Roll up the crepes and arrange them, in one layer if possible, in the prepared dish.
Sprinkle over the grated cheese and place the dish under the grill . Grill the crepes for 4 to 5 minutes or until the cheese has melted and the top is golden brown and bubbling.
Remove the dish from the heat and serve immediately.