Crepes Aux Fruits De Mer With White Wine Recipe


Preparation Time40 MinCooking Time50 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient


 Crepe batter1⁄2 Pint (300 Milliliter)
 Haddock/Cod8 Ounce, skinned and boned (225 Gram)
 White wine1⁄4 Pint (150 Milliliter)
 Butter1 Teaspoon (For Greasing)
 Onion1 Medium, peeled and finely chopped
 Button mushrooms4 Ounce, thinly sliced (100 Gram)
 Lemon juice1 Teaspoon
 Salt To Taste
 White pepper To Taste
 Plain flour1 Ounce (25 Gram)
 Milk1⁄4 Pint (150 Milliliter)
 Double cream/Whipping cream4 Tablespoon
 Peeled prawns4 Ounce (100 Gram)
 Grated gruyere cheese4 Tablespoon
 Prawns8 (Whole, For Garnish)
 Finely chopped fresh parsley1 Tablespoon (For Garnish)


1. Make 4 large pancakes or 8 smaller ones and keep hot.
2. Place the haddock in a pan with the white wine and poach over a gentle heat for 10-12 minutes.
3. Cut the scallops into 4 and add to the pan. Cook for a further 2-3 minutes. Drain, reserving the liquor. Flake the haddock and reserve.
4. Meanwhile, melt 2 5 g (1 oz) of the butter in a pan, add the onion and cook gently until soft but not coloured.
5. Melt the remaining butter in another pan and add the mushrooms, lemon juice, salt and pepper. Cover and cook for a few minutes until soft.
6. When the onions are soft, add the flour. Cook for 1-2 minutes, stirring, then add the fish cooking liquor and milk. Bring to the boil and cook for 2-3 minutes, stirring.
7. Add the cream, haddock, scallops, mushrooms and prawns. Reheat, and thin the sauce if necessary with a little more milk. Taste and adjust the seasoning.
8. Place some of the mixture on each pancake. Roll up and place in a buttered ovenproof dish. Sprinkle the cheese over the top.
9. Place in a preheated oven and cook for 7-10 minutes or under a preheated hot grill to melt the cheese.
10. Serve hot, garnished with the prawns and parsley.