Seafood Crêpe Recipe

Make batter

In a blender or bowl, combine gluten-free flour, milk, eggs, melted butter, salt, and sugar. Blend or whisk until completely smooth. Let batter rest 15–20 minutes at room temperature to hydrate the flour.

Cook crêpes

Heat a 8–10-inch nonstick skillet over medium heat. Brush with a little neutral oil. Stir batter, then pour about 1/4 cup of batter into the pan, tilting and swirling to form a thin, even circle. Cook 45–60 seconds until edges lift and underside is lightly golden, flip with a spatula and cook 15–30 seconds more. Transfer to a plate and keep warm wrapped in a clean towel. Repeat to make 8 thin crêpes (adjust quantity to yield 4 filled crêpes, 2 each).

Season seafood

Pat shrimp, scallops, and cod dry. Season lightly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper, tossing gently to coat.

Sear seafood

Heat 1 tablespoon olive oil in a large sauté pan over medium-high. Add shrimp and sear 30–45 seconds per side until just opaque; remove to a plate. Add scallops and sear 1–2 minutes, stirring until just cooked through; remove. Add cod pieces, cooking 1–2 minutes until opaque but still tender; remove. Keep all seafood loosely covered and warm. Reserve pan juices for the sauce.

Sauté leeks & peas

Lower heat to medium. Add 2 tbsp unsalted butter to the same pan. Add sliced leeks and cook 4–5 minutes until softened and translucent, stirring frequently. Add minced garlic and cook 30 seconds until fragrant. Stir in thawed peas and cook 1–2 minutes to heat through. Season with remaining 1 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. Push vegetables to the side of the pan for sauce step.

Deglaze

With pan over medium heat, pour in dry vermouth to deglaze, scraping browned bits from the bottom with a wooden spoon. Let the vermouth reduce by about half (about 1–2 minutes).

Finish sauce

Add fish stock or clam juice and bring to a gentle simmer. Stir in heavy cream, Dijon mustard, and lemon juice. Simmer on low until sauce thickens slightly, 3–5 minutes. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper as needed. Stir in chopped parsley.

Return seafood

Return cooked shrimp, scallops, and cod to the pan with the sauce and vegetables; warm gently for 1–2 minutes, spooning sauce over seafood so everything is heated through but not overcooked.

Place a warm crêpe on a plate. Spoon about 1/4 of the seafood and vegetable mixture into the center of each crêpe, including a generous ladle of vermouth cream. Fold or roll the crêpe to enclose the filling. Repeat for remaining crêpes.

Plate and finish: Spoon additional sauce over the filled crêpes. Garnish with extra chopped parsley and serve with lemon wedges on the side for squeezing.