900 g deluxe prawn
2 salt crepes per person
1 litre fish stock/fond
200 g flour
150 g butter
2 bunches of chopped dill.
Make a roux by melting the butter in a saucepan, then adding the flour. Heat before adding the fish stock, a small amount at a time, until the sauce has the desired consistency. Add 2 bunches of chopped dill. Then add 900g of drained prawns. Season with salt and pepper. Leave the stuffing to cool until well chilled. Do this the day before for the best results.
Add a large spoonful of the garnish to the middle of the middle of the crepe and roll. Sprinkle with Parmesan cheese. Arrange the stuffed crapes side by side on a plate and pour the melted butter over them. Reheat the crepes in the oven and serve hot.
Tip: A green salad is a great accompaniment. For example, combine 500 g of rocket with finely chopped red onion, lemon zest of and dill. Add the sesame oil, lemon juice, salt and pepper.