Seafood Crepes

CRÊPES:--
½ cup flour
2 eggs
2 tbsp melted butter
½ cup milk
¼ cup tepid water
½ tsp salt
FILLING:--
30 g butter
2 tbsp flour
1 cup fish stock, warm
300 g marinara mix, well drained
100 g raw prawn meat, chopped rough
50 g scallops with roe intact, sliced
1 cup chedder, grated
2 tbsp fresh chives, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh tarragon, chopped
½ tsp SIDS CRAZY LEMON
butter for frying

To make crêpes, combine all ingredients in a food processor. Allow to rest for 20 minutes until batter is thin and easily poured.
Preheat oven to 180oC.
To make filling, melt butter in a pan and add flour and SIDS CRAZY LEMON. Cook about 4 minutes until lightly coloured and fragrant. Slowly whisk in stock and stir until thick.
Grease a crêpe pan with a little butter and make crêpes one at a time, lifting the pan off the heat while adding the batter and swirling the pan to get a very thin, even coating. Cook until top is set and edges start to show lacy brown fingers. Flick or turn with a spatula and cook until the second side is lightly browned. Regrease and repeat until all the batter is used. Set aside until sauce is finished.
Add the seafood to the sauce, cook for 2 minutes, then remove from heat and stir in half the cheese and herbs.
Lay a crêpe in the centre of a large ovenproof dish and top with 2 tbsp of filling. Roll into a cigar shape then move to the end of the dish. When all the crêpes are rolled, distribute any remaining filling over the crêpes and top with the remaining cheese.
Bake until the cheese bubbles and turns golden brown, about 20 minutes.