• Partnered with
  • Serves 4
  • 50 mins cook

Seafood crepes

Winter Warmers. Tuck into these hearty meals, perfect for cool nights.


Mornay mix

  • 50 g butter
  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • 1/4 cup celery, finely chopped
  • 3 tbsp flour
  • 1/2 cup white sparkling wine
  • 1 cup milk, hot
  • 250 g white fish, cut into pieces
  • 250 g shelled raw prawns
  • spray oil


  • 100 g flour
  • 2 eggs
  • 1/2 cup milk
  • 1 tbsp chives, chopped
  • 1/2 tsp celery salt
  • 1 tbsp melted butter, plus extra for cooking crepes


Mornay mix

  1. Heat the butter in a medium saucepan and saute the onion, garlic and celery gently for 3-4 minutes until soft and fragrant.
  2. Add the flour and cook for 2 minutes until sandy in texture and light golden. Gradually add the wine and stir well until absorbed.
  3. Slowly whisk in the hot milk until thickened. Simmer for 2 minutes then add the fish and prawns and cook for a further 5-6 minutes. Check seasoning. Cool, then chill.


  1. Place the flour in a bowl and add the eggs and milk, whisking until smooth. Add the chives, celery salt and melted butter, mixing until well combined. Let rest for 15-20 minutes.
  2. Heat a small amount of butter in a nonstick pan and add ¼ cup of crêpe batter. Swirl the pan around to make a thin circle.
  3. Cook for 1 minute or until lightly golden underneath, then flip and cook the remaining side. Layer on a plate and repeat with remaining mixture.

To serve

  1. Heat the seafood mix. Arrange crêpes on warmed plates and fill with a generous amount of seafood. Garnish with chopped chives and cracked pepper.
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