Creamy Seafood Crêpes with a Herb and Lemon Crust

Creamy Seafood Crêpes with a Herb and Lemon Crust Creamy Seafood Crêpes with a Herb and Lemon Crust

You'll definitely have them coming back for more! If feeling indulgent add some wine to the stock and a dash of cream.

4 people 50 minutes 30 minutes


  • 200 g Creme Fraiche
  • 1 tbsp Dijon Mustard
  • 300 ml Fish Stock
  • 3 tsp SuperValu Dried Mixed Herbs
  • 100 g SuperValu Fresh Breadcrumbs
  • 500 g SuperValu Fresh Seafood Mix
  • 1 medium SuperValu Leek Thinly sliced
  • 1 - SuperValu Lemon Zested
  • 2 tbsp SuperValu Olive Oil For Cooking
  • 8 - thin Crepes See recipe below


  • 3 - Fresh Egg
  • 350 ml Milk
  • 150 g Plain Flour
  • 50 g SuperValu Butter Melted
  • 1 pinch SuperValu Salt


  1. Firstly, to make the crêpes, sieve the flour into a bowl and make a well in the centre.
  2. Add the eggs, butter, milk and salt and stir well with a whisk to remove any lumps.
  3. Let the batter rest in the fridge for at least an hour before making the crêpes to allow the mixture to settle.
  4. To cook the crêpes, heat a little olive oil in a 9 inch crêpe pan.
  5. Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly.
  6. Cook on both sides for approximately 1-2 minutes on each side until lightly browned.
  7. Slide it out of the pan onto a warmed plate and keep covered with tin foil as you prepare the remaining crêpes.
  8. Meanwhile, heat some oil in a large frying pan over medium heat.
  9. Add the thinly sliced leek and cook for 5 minutes or until soft.
  10. Add the flour and cook for a further 1 minute. Combine the stock and crème fraiche in a jug and gradually add to the pan.
  11. Bring to the boil then reduce the heat.
  12. Add the mustard and herbs and simmer for 2 minutes.
  13. Reserve 200ml/7 fl oz of the sauce to pour over the finished dish.
  14. Then add the seafood mix to the pan, simmer for 5 minutes or until fish is just cooked through.
  15. Preheat the oven grill on medium-high. Spoon 2 tbsp seafood mixture over 1 crêpe.
  16. Roll up to enclose filling. Place in an ovenproof dish.
  17. Repeat with remaining crepes and filling, spoon over the leftover sauce.
  18. Next add the lemon zest to the breadcrumbs, then season with salt and pepper.
  19. Pour the breadcrumbs over the crêpes and place under a preheated grill for 5 minutes or until lightly browned.
  20. Stand for 5 minutes.
  21. Top with remaining herbs.
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