Cheesy Seafood Stuffed Crepes

Cheesy Seafood Stuffed Crepes

Staff Account November 21, 2022


  • 8 ready-made crepes (using thinned pancake mix or frozen crepes)
  • 8 ounce (225g) firm white fish fillets
  • 8 ounce (225g) frozen cooked seafood mix defrosted (mix can be any favorite: shrimp, clams, mussels, etc.)
  • 2 cups milk
  • 1 cup cheddar cheese grated
  • 2 ounce (60g) butter
  • 1 teaspoon dried parsley or substitute with fresh parsley
  • 1 tablespoon cornflour or cornstarch mixed with 2 tablespoons extra milk
  • salt to taste


  • Pour the milk into a large frying pan or saucepan, stir in the parsley (and salt if using) and then add the fish fillets. Bring the heat to a simmer and allow the fish to cook for 6 to 7 minutes, turning once.
  • The fish should have turned opaque and be starting to flake.
  • Transfer the fish from the poaching liquid onto a plate and break into pieces with a fork. Discard any skin and check carefully for bones.
  • Leave the poaching liquid in the pan. This will be used to make the sauce.
  • Add the butter to the milk that the fish was cooked in and allow it to melt over a low heat.
  • Mix the cornflour with 2 tablespoons of extra milk and pour it into the milk. Stir until the sauce until it thickens and leaves a trail as you draw a spoon through it. Add extra cornflour and milk mixture to get the right consistency.
  • Stir in half of the cheese until it melts and then add the flaked fish and defrosted seafood.
  • Lay one pancake out flat and spoon some of the filling onto the bottom third of the pancake.
  • Roll the pancake into a cylinder around the filling and place the rolled pancake in a greased baking dish.
  • Continue with the remaining pancakes and filling.
  • Spread any remaining filling over the rolled pancakes and then sprinkle with the remaining cheese.
  • Place the baking dish in a pre-heated oven (375F) for about 10 minutes, or until the cheese is melted and golden.
  • Serve hot with a leafy green salad and garden peas.