These delicate, thin crepes are filled with creamy delicious salmon and king prawns, some sweet charred corn and then baked to a crisp delicious perfection. All served with a creamy dill sauce. Delicious and elegant.
Just perfect for entertaining, these are sure to be a hit!
This morning I got an email from a friend, a devastating email that reminded me how very precious life is. I shed a tear for her and wished there was more I could do than just reply to the email and keep her in my thoughts and prayers. But so often in life that is all we can do - be present for people.
So today I am hugging my boys close, spreading my love with my family and friends and remembering that we are gifted with one life, so we should make it the best we possibly can.
I thought about just posting without a recipe, but I know my friend shares my passion for food and whilst I am sure cooking is the last thing on her mind, I am showing my love with a recipe I am know she will love.
These seafood crepes are for you dear friend, I hope that in time you will have a reason to smile xxx
I created these seafood crepes because I was so very disappointed with something I bought in the supermarket, I should have known better, but they were reduced and I thought "why not", I can tell you why not...because they were stodgy and lacked flavour!
So I made my own, and it was so worth it!!! Those of you in Australia may well know the specific item I am talking about, I am not naming the brand, I didn't enjoy it, but many people must do. I am not a food shamer. (I eat Ikea hotdogs and I am proud of it!!!!) But if you have eaten said store bought seafood crepes and been disappointed then do try this. If you have eaten store bought seafood crepes and loved them then do try these as well! I am sure you will love them.
I am off now, I am going to get in the kitchen with my boys and make some memories. Much love to friends, family and readers (who I count as friends!).
Make today count xx
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Get the Recipe
Salmon, Prawn and Charred Sweetcorn Crepes
- 65 g butter
- 3 eggs
- 300 ml milk
- 150 ml cold water
- 1 ½ cup plain flour
- Butter (for coating the pan)
- 150 g frozen sweetcorn
- 1 tablespoon olive oil
- knob butter
- 1 small onion
- 1 stick celery
- 2 tablespoon plain flour
- 1 ½ cup fish/vegetable stock (I used my roasted shrimp stock)
- ½ cup thickened cream (heavy cream)
- 1 tablespoon chopped fresh dill leaves
- white pepper
- 500 g salmon
- 400 g raw prawns
- Pre-heat the oven to 180ºC/350ºF
- Heat the butter until just melted. (in a small pan or the microwave).
- Pour it into a large jug.
- Crack in the eggs in the jug, add the milk, water and flour.
- Use a stick blender to ingredients until you have a smooth batter.
- Place your biggest non-stick pan over a medium heat and add the smallest amount of butter.
- Pour in your mixture and swirl the pan until it coats In a pan on the stove heat with a little bit of butter
- Pouring a small amount of batter into the pan and swirl it around so it coats the pan.
- Loosen the edges with you spatula and carefully flip.
- repeat with the remaining batter.
- (Don't worry the first couple are always a bit off!)
- Cover the cooked crepes with a clean t-towel whilst you make the filling.
- Chop the salmon into bite sized chunks and devein the prawns. Set aside.
- Place a large frying pan over a high heat and when it is hot add the frozen corn. It will sizzle but don't panic. The corn will char slightly. Once you have a nice colour on the corn remove it from the pan and set aside.
- Put the butter and olive oil into the same pan and melt over a low heat.
- Finely chop the onion and celery and then cook in the butter until soft. (About 5 minutes)
- Add in the flour and stir well.
- Gradually add the stock, then bring to a boil and simmer for 2 minutes.
- Add the cream.
- Stir through the dill and reduce the heat to low.
- Check your seasoning and add salt and white pepper to taste.
- Remove ½ cup of the sauce for later.
- Add in the salmon and prawns to the remaining sauce and cook for 5 minutes over a low heat.
- Add in the sweetcorn and remove from the heat.
- Spoon ½ cup of the filling over the middle of a crepe.
- Fold the over one side, fold in the ends and then carefully roll the crepe up
- Place in a ovenproof dish. Repeat with remaining crepes and filling.
- Bake for 5-8 minutes until everything is crisp and hot.
- Serve with a side salad and the reserved sauce.
Nutrition is per serving