March 1, 2023

Seafood Crepes

Another retro classic. My seafood crepes use to be one of my dinner party starters back in the 80’s! I have ‘thermosized’ them and it has been such fun going down memory lane. The soft crepe is filled with a creamy cheesy sauce, flavoured with leek, seafood and spinach. They are then topped with cheese and panko and grilled until gold and bubbly.

I hope you like them as much!

What are Seafood Crepes?

Seafood crepes are a type of savoury dish that features a delicate crepe filled with a variety of seafood ingredients. The crepes themselves are made from a thin batter consisting of flour, eggs, milk, and butter, and are cooked in a crepe pan or fry pan until they are lightly browned and slightly crispy on the edges.

The seafood filling typically includes ingredients such as prawns, crab, fish chunks, or scallops, which are cooked and seasoned with spices, herbs, and a creamy sauce. I love a thick cheesy white sauce with added leek but you could also make a simple reduced cream sauce flavoured lightly with tomato puree, cayenne and chives. Marinara sauce also works well. Other ingredients that may be added to the filling include diced vegetables like onions, peppers, or mushrooms, and grated cheese.

You can also swap out the protein and make a chicken and mushroom crepe with the same white sauce base ….. totally yum!

*Crepes with a simple prawn, reduced cream and chives sauce*

To assemble the crepes, the seafood mixture is spooned onto the center of each crepe and then rolled up, similar to how you might roll a burrito or wrap. Another presentation method is to creat an open triangle and have the seafood proudly on display!

The crepes can be served as a main course for a special occasion or as a special treat for a brunch or breakfast.

Perfect Crepes

Here are some tips to help you make perfect crepes:

Use a non-stick pan: A non-stick pan will prevent the crepes from sticking and tearing. Make sure to use a pan that is flat and has low sides to make it easier to flip the crepes.
Let the batter rest: Let the batter rest in the refrigerator for at least 30 minutes before making the crepes. This will help the batter to thicken and the gluten to relax, resulting in a smoother batter and more tender crepes.
Use the right amount of batter: Use a ladle or measuring cup to add the right amount of batter to the pan. You want just enough batter to thinly coat the bottom of the pan.
Swirl the pan: Once you have added the batter to the pan, quickly lift and swirl the pan to spread the batter evenly over the surface. This will help to create a thin, even crepe.
Don’t flip too soon: Wait until the edges of the crepe start to lift from the pan and the bottom is lightly golden before flipping it. This will prevent the crepe from tearing or sticking to the pan.
Use a spatula: Use a thin, flexible spatula to flip the crepe. Gently loosen the edges of the crepe from the pan before flipping it over.
Keep the crepes warm: Once the crepes are cooked, keep them warm in a low oven or covered with foil while you cook the remaining crepes.

By following these tips, you should be able to make perfect crepes every time! Remember that practice makes perfect, so don’t be discouraged if your first few attempts don’t turn out exactly as you had hoped.

Making Crepes Ahead of Time

Crepes are a great dish to prepare in advance because they can be easily reheated or served cold. Here are some tips on how to make crepes ahead of time:

Cook the crepes: Prepare the crepes as you normally would, and stack them on a plate as you go. Once you have cooked all the crepes, allow them to cool completely.
Store the crepes: Once the crepes have cooled, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 3 days.
Reheat the crepes: To reheat the crepes, simply unwrap them and place them on a microwave-safe plate. Microwave the crepes for 15-20 seconds or until they are heated through. Alternatively, you can reheat the crepes in a warm oven.
Serve the crepes: Once the crepes are reheated, fill them with your desired filling and serve them immediately.

By following these tips, you can make crepes ahead of time and still enjoy a delicious, fresh-tasting dish when you’re ready to serve them.

Freezing Crepes

Yes, crepes can be frozen for later use. Freezing crepes is a great way to have them on hand for quick and easy meals or snacks. Here are the steps to follow for freezing crepes:

Allow the crepes to cool completely before freezing. If they are warm or hot, they can become soggy and stick together in the freezer.
Stack the crepes on top of each other with a piece of ‘Glad Go Between’ or baking paper between each crepe to prevent them from sticking together.
Place the stack of crepes in a resealable freezer bag and remove as much air as possible before sealing the bag, I prefer to vacuum seal.
Label the bag with the date and contents, and place it in the freezer.
When you are ready to use the crepes, remove the bag from the freezer and let it thaw in the refrigerator for several hours or overnight.
Once the crepes are thawed, you can reheat them in a warm oven or microwave,

By following these steps, you can freeze crepes and enjoy them later as a convenient and delicious meal or snack.

Other Savoury fillings

Here are some popular options:

Ham and cheese: A classic combination that never gets old. You can use any type of ham or cheese you like, but Gruyere or Swiss cheese are often used.
Spinach and feta: A delicious vegetarian option, this filling is made with sautéed spinach and crumbled feta cheese.
Mushroom and onion: Another vegetarian option, this filling is made with sautéed mushrooms and onions in butter or olive oil.
Chicken and mushroom: This filling is made with cooked chicken, sautéed mushrooms, and a creamy white sauce.
Ratatouille: A French vegetable stew made with eggplant, zucchini, bell peppers, tomatoes, and onions. This can be used as a filling for savory crepes.
Prawns and cream cheese: This filling is made with cooked prawns, cream cheese, and herbs. It’s a great option for seafood lovers.
Beef and cheese: This filling is made with cooked ground beef, sautéed onions, and melted cheese.

These are just a few examples of the many savoury fillings that can be used for crepes. The possibilities are endless, so feel free to get creative and experiment with different ingredients to find your favourite savoury crepe filling!

Sweet Fillings

Sweet crepes are a classic French dessert, and there are many delicious sweet fillings you can use for crepes. Here are some of my favourites:

Nutella and banana: A popular combination that is loved by many. Spread a layer of Nutella on a warm crepe and top with sliced bananas.
Strawberries and cream: Fold the crepe into a triangle, top with fresh sliced strawberries and a dollop of whipped cream, sprinkle with icing sugar and drizzle with chocolate sauce.
Lemon and sugar: Squeeze fresh lemon juice over a warm crepe and sprinkle with granulated sugar.
Chocolate and raspberries: Spread a layer of chocolate spread or melted chocolate on a warm crepe and top with fresh raspberries.
Caramel and apples: Sauté sliced apples in butter and brown sugar until soft, and then spoon them onto a warm crepe. Drizzle with caramel sauce.
Blueberry and cream cheese: Spread a layer of cream cheese on a warm crepe and top with fresh blueberries.
Honey and walnuts: Drizzle honey over a warm crepe and sprinkle with chopped walnuts.

These are just a few examples of the many sweet fillings that can be used for crepes. You can also try using different types of fruit, jams, or syrups as fillings. The possibilities are endless, so feel free to get creative and experiment with different ingredients to find your favourite sweet crepe filling!

WATCH ME MAKE MY SEAFOOD CREPES

Seafood Crepes

These soft buttery crepes are filled with a creamy cheesy sauce, flavoured with leek, seafood and spinach. They are then topped with cheese and panko and grilled until gold and bubbly. Totally retro, totally delish!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

RESTING TIME 30

Total Time 1

Course Appetizer, Main Course

Cuisine French

Equipment

TM5 or TM6
Crepe pan or small fry pan

Ingredients

CREPES

15 grams butter
125 grams plain flour
1 egg large
225 grams milk
pinch salt
Extra butter for frying crepes
Chopped Parsley to garnish

SEAFOOD FILLING

30 grams butter
5 cm piece leek white part
25 grams plain flour
20 grams butter
50 grams grated cheese
250 grams milk full cream
salt and pepper to season
200 grams baby spinach
50 grams panko breadcrumbs
100 grams grated cheese extra
500 grams seafood ie: prawns, fish chunks, crab, scallops etc.

Instructions

CREPES

Add 15g butter to Thermomix bowl and melt 1 1/2mins/70°/speed 2
Add 125g plain flour, 1 large egg, 225g milk, and a pinch of salt and mix 10 secs/speed 4. Scrape down sides and mix again 10 secs/speed .
Pour into a jug, cover and rest for at least 30 mins.
Stir crepe mix, add a little water if it's too thick, it should be the consistency of thickened cream.
Pre heat a small crepe pan or frypan, medium high. Add a little butter and add enough batter to thinly cover the base of the pan. (pour in at the top of pan, angle pan down and swirl so the crepe mix lightly covers pan)
When the edges start to crisp and underneath is browning slightly, flip your crepe.
Fill crepe with seafood filling. Top with mixed extra cheese and panko mix and place under a hot grill until golden and bubble. Garnish with parsley and serve immediately.

SEAFOOD FILLING

Add 30g butter and the leek to Thermomix bowl. Chop 3 secs/speed 5. Scrape down and repeat. Cook 3 mins/100°/speed 1/no measuring cup/simmering basket sitting on lid.
Add 25g plain flour, 20g butter, 50g grated cheese, 250g milk, generous pinch of salt and pepper and cook:
TM6 – Thicken Mode 100°
TM5 – 6 mins/90°/speed 4
Taste and adjust seasoning
Add 500g of seafood and cook 4 mins/100°/Reverse/speed 0.5.
Test seafood is cooked through
Add 200g baby spinach, stir with spatuala and let wilt in the Thermomix bowl, with lid on for a few minutes.
Use to fill crepes.