Seafood and swiss chard crepes

Life is getting busy here....my borage is in full blossom (I will make some tea!), and my beet leaves are giant this year....they are ready to be converted into Gozleme!

Thanksgiving is coming, and I will be taking a break from the blog since I have relatives that will be visiting us.

I was cleaning my freezer when I found ten shrimps, three scallops, and half bag of Swiss chard from my vegetable garden.....What should I do? How can I multiply them to be savory food?...Crepes!!!

Seafood and swiss chard crepes

Crepes batter

60g olive oil

550g milk

250g flour

4 eggs

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon of sourdough (optional)

Oil for frying them

Mix all together with a hand blender, and set aside at room temperature for 1 hour. Before frying them, blend it again. 

Place a thin coat of olive oil in a pan. heat it, and with a kitchen ladder, place some batter on the pan. Distribute evenly. Cook it for 1-2 minutes per side. Continue with the rest of the batter.

Bechamel sauce 

4 tablespoons of butter

5 tablespoons all-purpose flour

650 ml whole milk

1 teaspoon salt

 ground black pepper

ground nutmeg

In a pot at medium low heat, melt the butter and add the flour. Stir it and cook it for 2-3 minutes. Slowly, add the milk and continue beating until it thickens. Add the salt, nutmeg and pepper.

Filling

10 shrimps (chopped)

3 scallops (chopped)

Some swiss chard (you can use spinach)

3 garlic cloves

Salt

Pepper

Oregano

Olive oil

150 grams parmiggiano reggiano grated

Bechamel sauce 

In a pan, heat some olive oil, and add the garlic. Then, add the shrimps and scallops. Then, add the swiss chard, and cook it until they are done. Season it with salt, pepper, and oregano. Let it cool. Add the parmiggiano reggiano cheese, and 4 tablespoons of bechamel sauce. You may add some milk to make the bechamel sauce more creamy. Mix it well. Place  1 1/2 tablespoon of this mix in each crepes, and fold it. Place each crepe in an oven proof dish.  Cover it with the rest of the bechamel sauce, and place on top some grated cheese. Place it in a preheated oven at 365F for 15-20 minutes until the cheese has melted. ENJOY!