Potato and Seafood Crepes Recipe

Name: Potato and Seafood Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 134 g scallops (without shell); 134 g shrimp (withouth shell); 134 g mussels (without shell); 2 purple onions; 300 g potatoes; 2 eggs; 100 ml cream; 200 ml fish stock; 2 tablespoons butter; 2 tablespoons flour; 2 tablespoons green onions (chopped); 100 ml vermouth; salt (to taste); pepper (to taste); grated nutmeg (to taste)

Servings: persons

134 g scallops (without shell)
134 g shrimp (withouth shell)
134 g mussels (without shell)
2 purple onions
300 g potatoes
2 eggs
100 ml cream
200 ml fish stock
2 tablespoons butter
2 tablespoons flour
2 tablespoons green onions (chopped)
100 ml vermouth
salt (to taste)
pepper (to taste)
grated nutmeg (to taste)

1
Boil the cream.
2
Peel y cook the potatoes y make a puree.
3
Add the cream, flour, eggs, salt, pepper and grated nutmeg.
4
In a medium saucepan heat the butter
5
Put a layer of potato puree 1 centimeter thick
6
Cook both sides as a crepe
7
Repeat this operation tree times.
8
Cook the seafood in the boiling stock and then drain.
9
Chop finely the onions.
10
In a little pot reduce the vermut with the onions, add the stock, salt & pepper (if needed) and the cream.
11
Present the seafood over the crepes, bathe with a lot of sauce y sprinkle with the green onions.

352

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 134 g scallops (without shell), 134 g shrimp (withouth shell), 134 g mussels (without shell), 2 purple onions, and more.

Yes, Potato and Seafood Crepes falls under the Seafood 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!

Potato and Seafood Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions