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Herb Seafood Crepe Casserole Recipe
Herb Seafood Crepe Casserole
by Chef Boy Logro 

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Then comes Herb Seafood Crepe Casserole which ups the ante in culinary skill and savvy. Kris and Mark are utterly floored by the cooking methods employed by Chef Pablo "Boy" Logro for this utterly divine masterpiece. Every juicy morsel leaves a memory in the tongue where one desires to chew endlessly, unwilling to finally swallow as it will cut short the astounding culinary experience.


kusina ingredients
  • 3 pcs. herb crepe
  • 150 grms. fish fillet chunks
  • 150 grms. squid ring cuts
  • 150 grms. peeled and deveined shrimp
  • 2 cups béchamel sauce
  • 1 cup tomato sauce
  • 300 grms. quickmelt cheese
  • 200 grms. mozzarella cheese
  • 100 grms. parmesan cheese
  • 4 pcs. bread sticks
  • 50 grms softened butter
  • ¼ cup olive oil
  • 50 grms. fresh basil leaves
  • 1 tbspn. French mustard
  • 1 tspn. salt
  • 1 tspn. crushed peppercorn
  • 1 jigger white wine
  • 25 grms. chopped parsley
kusina instructions 
1 Marinate all seafood's with olive oil, chopped basil leaves, mustard, salt and pepper and white wine.

2 Put marinated seafood's into triangle-folded herb crepes; and place them into casserole dish with béchamel and tomato sauce.

3 Cover with grated quickmelt cheese and mozzarella cheese then baked in oven for 30 minutes or until done.

4 Then sprinkle with parmesan cheese and parsley


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