Ingredients

• 1/2 cup wholemeal plain flour
• 1/2 cup plain flour
• 2 eggs
• 1/2 cup (125ml) milk
• Salt & freshly ground black pepper

Sauce

• 50g butter
• 4 tablespoons plain flour, extra
• 1 cup (250ml) milk, extra
• 3 tablespoons roughly chopped fresh dill
• 1 bunch asparagus, trimmed and sliced thinly on the diagonal
• 400g gourmet seafood salad, defrosted & flaked
• Salad leaves, to serve
• 4 wedges of lemon, to serve
• 1 tablespoon chopped dill, extra

Method

• Step 1 In a bowl whisk flours, eggs, milk and 3/4 cup of cold water together. Season and set aside to rest.
• Step 2 To make the sauce, melt 40g of the butter in a small pan. Add extra flour and stir with a wooden spoon over moderate heat for 1 minute. Add in extra milk and stir until the sauce boils and thickens. Remove from the heat, season with salt and pepper and stir through dill. Cover with baking paper and set aside.
• Step 3 Cook asparagus in boiling water 1-2 mins, until just tender. Drain.
• Step 4 Heat a little of the remaining butter in a heavy frypan over moderate heat. Add 1/4 cup of the crepe batter and swirl pan to thinly coat base. Cook for 1 min each side until golden. Transfer crepe to a plate and continue with remaining batter, adding more butter as needed.
• Step 5 Fold the seafood salad and asparagus into white sauce. Spoon a little of the sauce into each crepe, fold in half, then fold in half again and place onto serving plates. Serve warm crepes with salad and lemon wedges. Sprinkle with extra chopped dill.