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Dill & Lemon Seafood Crepes

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2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
1 Tbsp Gregg's Dill & Lemon Seafood Seasoning
1/2 cup whole kernel corn
200g fresh salmon, skin removed & cut into 2cm cubes
100g raw squid rings, cut in half
8 pre-prepared savoury crepes

Place the butter into a medium saucepan and heat over low heat until it is melted. Stir in the flour and cook over medium heat until the mixture bubbles. Stir in the milk a little at a time so it thickens without lumps. Continue adding the milk while stirring then simmer gently for 5 minutes.

Stir in the Gregg's Dill & Lemon Seafood Seasoning, corn, salmon and squid. Cook for 2-3 minutes or until the seafood is just cooked, being careful to stir gently so that the salmon doesn't break up too much.

Warm the crepes in an oven or microwave then divide the seafood mixture between the 8 crepes. Roll up and serve garnished with lemon and herbs if desired.



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