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Seafood Crepe

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Seafood Crepe
  • Chef:
  • Recipe Servings: 4
  • Cook Time:

Aditya Bal visits Crepe Station in Mumbai, and makes the signature seafood crepe supervised by the Morea brothers, Dino and Nicolo. Stuffed with a filling of squids, tuna, prawns and cheese. They are to die for!


  • For the crepe batter:
  • 1 egg
  • 200 gm milk
  • Pinch of salt
  • 4 tsp flour
  • 3 tsp water
  • Basil leaves

  • For the seafood filling:
  • 2 tsp oil
  • 1 tsp chopped garlic
  • 2 tsp chopped onion
  • Prawns
  • 30 gm squid
  • 50 gm tuna fish
  • Pinch of salt
  • 1/2 tsp green chilly
  • Pinch of julienne ginger
  • 4 tsp tomato puree


  1. For the crepe batter:
  2. Blend egg, milk, salt, flour, water and basil one by one, cover them and keep it in the fridge for 30 minutes.

  3. For seafood filling:
  4. Mix oil, saute garlic and onion. Add prawns, squid, tuna fish saute.
  5. Let them simmer for sometime and add salt, green chilly and juliane ginger to it.
  6. Simmer them again for few minutes.
  7. Add tomato puree and simmer them till it becomes brown.

  8. Presentation:
  9. Remove seafood batter from the freezer and pour it in the pan.
  10. Flip it to the other side when it gets brown.
  11. Add seafood filling in the seafood batter. Put Cheese on it and fold it.