Crepes Fruits de Mer Recipe

Name: Crepes Fruits de Mer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups white sauce; 1/2 cup dry white wine, warmed; 3/4 cup seasoned flour; 1 1/2 pounds flounder or sole, filleted and skinned and cut into 2 by 1-inch fingers; 1/4 cup clarified butter; 1 small crayfish (lobster) cut into 1-inch pieces; 2 cups tomatoes, peeled, seeded and chopped; 12 oysters, halved; 1/4 cup brandy, warmed; 1 cup shrimp, peeled; 2 cups mushrooms, sliced; Lemon juice to taste and 2 lemons for garnish; Pinch cayenne pepper; 4 pancakes (10 inches in diameter); 2 tablespoons freshly grated parmesan cheese; Parsley, finely chopped for garnish

Servings: persons

3 3/4 cups white sauce
1/2 cup dry white wine, warmed
3/4 cup seasoned flour
1 1/2 pounds flounder or sole, filleted and skinned and cut into 2 by 1-inch fingers
1/4 cup clarified butter
1 small crayfish (lobster) cut into 1-inch pieces
2 cups tomatoes, peeled, seeded and chopped
12 oysters, halved
1/4 cup brandy, warmed
1 cup shrimp, peeled
2 cups mushrooms, sliced
Lemon juice to taste and 2 lemons for garnish
Pinch cayenne pepper
4 pancakes (10 inches in diameter)
2 tablespoons freshly grated parmesan cheese
Parsley, finely chopped for garnish

1
Heat white sauce and add wine.
2
Flour flounder and shake off excess flour.
3
Heat butter in large pan, add floured fish, then add crayfish, tomatoes and oysters.
4
Toss gently in the butter, move foods to one side of pan, pour over warmed brandy and light.
5
Stir seafood into flames.
6
Pour over 1 1/2 cups of sauce to douse flames.
7
Add shrimp.
8
In separate pan add some clarified butter and toss mushrooms with lemon juice and a pinch of cayenne.
9
Add the seafood.
10
Lay pancakes on warmed serving dish, place a large tablespoonful of mixture into the center.
11
Fold over either side and turn whole filled pancake upside down.
12
Continue in this manner until all pancakes are filled.
13
Add 1 tablespoon of the cheese to the remaining sauce, spoon sauce over pancakes, dust surface with remaining cheese and place under grill to brown.
14
Serve dusted with cayenne pepper and finely chopped parsley.
15
Serve accompanied by lemon wedges.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 3/4 cups white sauce, 1/2 cup dry white wine, warmed, 3/4 cup seasoned flour, 1 1/2 pounds flounder or sole, filleted and skinned and cut into 2 by 1-inch fingers, and more.

Yes, Crepes Fruits de Mer falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crepes Fruits de Mer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions