These delicate, thin crepes are filled with a 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. Perfect for entertaining, these are sure to be a hit!
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5 from 2 votes

Salmon, Prawn and Charred Sweetcorn Crepes

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
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For crepes:

  • 65 g butter
  • 3 eggs
  • 300 ml milk
  • 150 ml cold water
  • 1 1/2 cup plain flour
  • Butter (for coating the pan)

For filling:

  • 150 g frozen sweetcorn
  • 1 tbsp olive oil
  • knob butter
  • 1 small onion
  • 1 stick celery
  • 2 tbsp plain flour
  • 1 1/2 cup fish/vegetable stock (I used my roasted shrimp stock)
  • 1/2 cup thickened cream (heavy cream)
  • 1 tbsp chopped fresh dill leaves
  • salt
  • 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 1/2 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 1/2 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.
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