Gluten Free Savory Crêpes with Seafood

Crêpe Batter

• 3 large eggs
• 1 tsp salt
• 10 ½ oz whole milk
• 5 ½ oz rice flour
• 2 oz salted butter, room temperature

Filling

• 3 garlic cloves
• 3 oz shallots, halved
• 1 oz fresh parsley leaves (approx. 15 - 20 sprigs), plus extra to serve
• 1 oz salted butter, room temperature
• 18 oz seafood mix, frozen
• 1 oz crème fraîche
• 1 tbsp salted butter