Crepes with leeks and shrimps

Ingredients

170 gr flour
2 eggs
2 table spoons seed oil
250 ml milk
1 tables spoon of parsley
chopped thyme and marjoram
butter
600 gr think leeks
200 gr potatoes
12 shrimps
salt

Paired wine

Sur-lie di El Vin del Nono

Method

Mix flour, oil and milk, 1 dl of water, chopped herbs and a pinch of salt. Cover and let it rest for an hour. Cook for 20 minutes the leeks cut into slices, with the potatoes in slices, a little butter and a few tablespoons of water until they are soft, and the potatoes are mushy. Add salt and keep warm. In another pan, sauté the shrimp tails with a little olive oil. Melt a little butter in a pan, pour a ladle of batter making it expand and cook for two minutes then flip it.

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