Creamy seafood baked crêpes

1.Preheat oven to 200°C. Lightly grease a shallow casserole dish.

2.Sift flour into a large bowl. Make a well in the centre, then gradually whisk in eggs and half the milk until smooth. Whisk in remaining milk and butter. Set aside to rest for 20 minutes.

3.Make sauce (see instructions for sauce at the end of the recipe).

4.Heat a crêpe pan on high. Brush with butter. Pour ¼ cup batter into pan, swirling to coat base thinly. Cook for 1-2 minutes until underside is golden. Flip and cook for a further 1 minute, then transfer to a plate. Repeat to make 8 crêpes.

5.Reserve ½ cup sauce and add seafood to remaining sauce. Spoon ¼ cup onto one quarter of each, then fold into quarters to enclose filling. Arrange in dish, overlapping slightly.

6.Spoon reserved sauce over. Sprinkle with combined breadcrumbs and cheese, then bake for 8-10 minutes until golden. Serve sprinkled with dill.

7.In a saucepan, melt butter on medium. Sauté leek for 2-3 minutes, then add garlic and fry for a further 1-2 minutes until leek is tender. Stir in flour and cook for 1 minute, then remove from heat. Gradually mix in cream, stock and wine until smooth. Return to heat and cook, stirring constantly, until sauce boils and thickens. Simmer for 3 minutes, then stir zest and juice through. Season to taste.