Signature Seafood Crêpe Recipe
Wild sockeye salmon, baby scallops, prawns, fresh red snapper, red onions, bell peppers, fresh spinach, basil pesto cream, grana padano + fresh tomato basil salsa
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Ingredients
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Seafood Filling
Vegetables
Herb Cream Sauce
Tomato Basil Salsa
Crêpe Batter
Method
Crêpe Preparation
- 1
Make the Crêpe Batter
In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let batter rest for 30 minutes.
- 2
Cook the Crêpes
Heat a non-stick skillet over medium heat. Pour a ladle of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until edges lift, then flip and cook another minute. Remove and set aside. Repeat with remaining batter.
Seafood Filling
- 3
Sauté the Seafood
In a large skillet, heat a little oil over medium heat. Add red onion and bell pepper, cooking until softened. Add salmon, scallops, prawns, and snapper. Cook until seafood is just cooked through, about 5-7 minutes.
- 4
Add Spinach and Sauce
Stir in fresh spinach and cook until wilted. Pour in basil pesto and heavy cream, stirring to combine. Allow to simmer for a few minutes until the sauce thickens slightly.
Tomato Basil Salsa
- 5
Prepare the Salsa
In a bowl, combine diced tomatoes, chopped basil, olive oil, salt, and pepper. Mix well and set aside.
Assembly
- 6
Fill the Crêpes
Place a crêpe on a plate, spoon some seafood filling down the center, and fold the crêpe over. Repeat for all crêpes.
- 7
Serve
Top filled crêpes with Grana Padano cheese and fresh tomato basil salsa. Serve warm.
