Vegetable Filled Crepe Pouches with Shrimp
Preheat the oven to 70°C (approximately 150°F). Melt 2 tablespoons butter and whisk together with the flour, eggs and milk. Stir in 2 tablespoons of chives, season with salt, pepper and nutmeg.
Heat a little oil in a 6 to 8-inhc skillet, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside.
Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes. Keep warm in the oven.
Rinse the leek well and blanch in a pot of boiling salted water for 1 minute, drain, rinse and pat dry.
Heat the remaining butter in a saucepan and saute the leeks, peas and celery for 4-5 minutes, season with salt and pepper.
Peel and finely chop the garlic. Heat 1 tablespoon of butter in a skillet and saute the garlic and shrimp until the shrimp are cooked through, 3-4 minutes.
Arrange the vegetables on the crepes, add the chives and pull the sides of the crepes up to make a pouch. Tie the pouches closed with the leeks and serve with the shrimp.