Lemon Saffron Crepes with Seafood Filling & Layered Orange Sponge
Main: Lemon Saffron Crepes with Seafood Filling
Women’s Weekly – Light & Luscious
Dessert: Layered Orange Sponge
Women’s Weekly – Light & Luscious
Hi Everyone!
I wouldn’t blame you for thinking that I am super attached to the “Light & Luscious” recipe book from Women’s Weekly. You’d be right, of course. I want things to be easy. I want things to be reasonably quick. I want them to be substantial and not cost a fortune. So, yes I keep going back to this fabulous and very well used recipe book.
This week soft crepes, which can be made well ahead of time, are filled with a delicious combination of seafood and a coconut and curry sauce. These are incredibly versatile because you really don’t have to stick to the recipe with regard to what seafood you fill them with. Personally I’m not fussed with the addition of smoked oysters so I chose to swap them out for a hot smoked salmon fillet (flacked) and some prawns. The flavours worked so well with the fish, coconut cream and curry paste.
Crepes can be daunting, I know, however with these you just pop all the ingredients into a blender and bingo there is your batter. Be careful not to put too much batter in your pan as you want the crepes to be beautifully light and not thick and leathery.
The first one of the day is always a bit hit and miss but once you’re past that it’s just a matter of a production line. I like to put a piece of greaseproof between each crepe on a plate as I stack them up. That way there is no risk of them sticking to each other. I made mine the night before and covered the whole plate in glad wrap.
The sauce is easy enough but please do a taste test and if you feel you need a little more of something then be adventurous. If you have read my previous blogs, you will know I am a fan of mango chutney and a tablespoon of that never goes astray to lift something tasty to absolutely delicious.
Fold them into little pillows or just roll them over, it doesn’t matter
Only half of the curry sauce is used with the seafood and the remainder is drizzled over the rolled crepes. Just one last thing – I like to make a little pillow with my crepes so that the filling doesn’t escape but if you want to just roll them over that’s ok too because that is just like the recipe book tells you to do it. These scored 8/10.
Dessert was interesting. A light orange flavoured sponge is layered with a simple grand Marnier cream in between and all over. The one and only thing to be careful of is to spread the cake batter evenly in the Swiss roll tin so that all the layers are the same thickness.
It truly is a wonderfully easy and impressive dessert, however, I wouldn’t do it too far in advance because the cake may become a little tough. Most went back for seconds and it received 8/10.
Until next time,
From my table to yours with love x
Lemon Saffron Crepes with Seafood Filling
Lemon Saffron Crepes
- ¾ c plain flour (sifted)
- 3 eggs (lightly beaten)
- 2 tsp grated lemon rind
- ½ c lemon juice
- ½ c milk
- tiny pinch saffron powder
Seafood Filling
- 500 g white fish fillets
- ½ c dry white wine
- 1¼ c coconut cream (approximately)
- 60 g butter
- 2 onions (chopped)
- 2 tbsp plain flour
- 2 tsp curry powder
- 105 g can smoked oysters, drained (OR hot smoked salmon and some prawns)
- ½ c cream
Lemon Saffron Crepes
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Sift flour into bowl, make well in centre; gradually stir in combined remaining ingredients; beat until smooth. OR place all ingredients in the blender.
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Pour 2 to 3 tablespoons batter evenly into heated greased pan; cook until golden brown. Turn crepe, cook other side. Repeat with remaining batter.
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Divide filling between crepes, roll up. Place crepes seam-side down in baking dish in single layer, cover, bake in moderate oven 20 mins, or until heated through.
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Reheat remaining coconut mixture, add cream, pour over crepes before serving.
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NOTE: Taste test along the way and add whatever you think you need to create the full flavour you are looking for. I love to add a little Mango Chutney to the sauce
Seafood Filling
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Cut fish into chunks, place in pan with wine, bring to the boil, reduce heat, simmer few minutes, uncovered, until just tender; drain, reserve liquid. Add enough coconut cream to reserved cooking liquid to make up to 2 cups liquid.
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Melt butter in pan, add onions, cook, stirring, few mins until soft and lightly browned. Stir in flour and curry powder, cook 1 min. Stir in coconut cream mixture, stir constantly over heat until mixture boils and thickens.
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Combine 1 cup of the coconut cream mixture with fish and the halved oysters or hot smoked salmon and prawns.
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NOTE: Taste test along the way for enhanced flavour
Layered Orange Sponge
- 4 eggs
- 2 tsp grated orange rind
- ⅔ c castor sugar
- 1 c self raising flour (sifted)
- 15 g butter
- 2 tbsp boiling water
- 2 300ml cartons thickened cream
- 2 tbsp Grand Marnier
- 2 tbsp icing sugar
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Beat eggs, orange rind and sugar in small bowl with electric mixer until pale and thick.
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Transfer mixture to large bowl. Gently fold in sifted flour, then combined butter and water.
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Pour mixture into Greased and lined Swiss roll tin (base measures 25cm x 30cm), bake in moderate oven 25 mins, turn onto wire rack to cool.
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Cut cake into 3 pieces.
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Whip combined cream, Grand Marnier and sifted icing sugar until soft peaks form.
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Place 1 layer of cake onto a serving plate, spread with some of the cream, continue layering with cake and cream.
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Cover top and sides of cake with remaining cream. Decorate with thin strips of orange rind and orange segments if desired.
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