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Savory stuffed crepes with seafood
Thin and flavorful crepes, filled with a creamy shrimp, mussel and squid filling, seasoned with saffron, turmeric and Espelette pepper, then baked in the oven with mozzarella. Ideal for an elegant dinner, they can be prepared in advance and freeze easily.
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Critical Success Points
- • One‑hour rest of the crepe batter
- • Avoid lumps in the béchamel by whisking constantly
- • Do not overcook the seafood
- • Watch the color of the gratin in the oven
Safety Warnings
- • Handle raw seafood with separate utensils to avoid cross‑contamination.
- • Be careful of hot oil splatters when cooking the seafood.
- • Use gloves or a towel to handle hot dishes coming out of the oven.
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