Amazing Baked Creamy Seafood Crêpes recipe

instagram - @kevindundon Baked Creamy Seafood Crêpes Serves 2-4 2 tablespoons butter ½ onion, chopped 1 small leek, thinly sliced 1 tablespoon plain flour 100ml white wine 200ml cream or milk 1 tablespoons Dijon mustard 150g Seafood Mix 100g grated cheese 4-6 crepes, ready prepared of leftover Salt and pepper To serve ( optional): WildAbout Beetroot and ginger chutney Preheat the oven to 180˚C. Over a medium heat, melt the butter in a frying pan. Add the onion and cook for 2 minutes or until soften. Add the flour and cook for a further 1 minute. Add the wine to the pan and stir to loosen the mixture. Follow by the cream and again stir to combine. Add the mustard, the spring onion and the seafood mix to the saucepan. Simmer for 2-3 minutes or until fish is just cooked through. It will continue to cook in the oven. Remove from the heat and add almost all of the cheese. Spoon 2 tbsp. seafood mixture over 1 crepe. Roll up to enclose filling. Place in an ovenproof dish. Repeat with remaining crepes and filling. Add the leftover of the sauce over the rolled crepes and sprinkle the remaining cheese. Place in the oven for 15-25 minutes until coloured and bubbly. Serve with some vegetables or green salad and chutney.