Crepes stuffed with prawns and saffron mussels

For 4 € 4.8 /pers. 268 kcal/100g

French crêpes , which are already known in practically every corner of the world, are famous for their delicate bite and versatility. Although perhaps we are more accustomed to sweet versions , crêpes perfectly accept salty fillings such as prawns and mussels with saffron that are perfect as part of the Christmas menu.

A very original dish and nothing complicated, we just have to have a little skill to turn the crêpes. But after discarding the first one – which never turns out well due to some strange law of the universe – the rest will be perfect.

In this case we have opted for this simple filling, with prawns (it could also be with other seafood), it is an idea, although you have crepes stuffed with vegetables or crepes stuffed with prawns that are a little easier to prepare. Many ideas to succeed with your crepes on these dates.

Preparation of the crêpe dough and its filling

1. We melt the butter for a few seconds in the microwave. In a large bowl, beat the eggs with electric beaters. While continuing to beat, add the butter and half of the milk (250 ml.). Little by little we add the flour and a pinch of salt. We continue beating until everything is well integrated and without lumps.
2. We keep the mixture, which we will use to make the crepes, for 30 minutes in the refrigerator. Meanwhile we prepare the filling. Blend the mussels with the shrimp in a blender or food processor at maximum power. Peel and chop the onion into fine pieces.
3. We pour oil into a frying pan and sauté the onion. Sauté for 6-8 minutes until the onion is transparent, stirring occasionally so it doesn’t burn. Add the crushed seafood, a little more oil if necessary and salt to taste.
4. Mix well with the onion and add the brandy. We let the brandy evaporate completely and after reducing the brandy we add the cream, the rest of the milk (250 ml.) and the saffron threads. Mix well and cook over low heat for 10 minutes, stirring occasionally. We correct the salt if necessary.
5. We strain the mixture and store the broth and the seafood sauce separately. We take the crepe batter out of the refrigerator.

Preparation of the crêpes

1. When the dough has rested, place a frying pan over medium-high heat, spread the base with a little butter (or olive oil). Pour a large spoonful of batter into the pan and move it around until the entire base is covered. When it is set on one side, we turn it over with a quick movement to prevent it from breaking.
2. Let it set for a few minutes on the other side and transfer it to a plate. We repeat the same process (greasing the pan with each crepe) until the dough is finished.

Presentation of the crêpes stuffed with prawns and saffron mussels

1. In a baking dish we roll each crepe with a few tablespoons of seafood filling inside. We put the rolled crepes together so that they fit well and do not fall apart. We bathe them with the broth that we had reserved.
2. We bake for 20 minutes at 180º C with the oven preheated up and down without a fan, for about 12 to 15 minutes. As in most recipes that use an oven, I tell you that each oven is different. This time is indicative, it is what has led me to bake mine. No one knows your oven better than yourselves, so it is important that you see that they are golden brown.
3. We serve hot

Here you have step by step photos of this delicious recipe for crêpes stuffed with prawns and mussels with saffron . Don’t miss any details so that they come out delicious.

Tips for perfect crêpes stuffed with prawns and saffron mussels

• Although we can prepare the filling hours in advance or even the day before if we store it well in an airtight container in the refrigerator, it is better to make the crêpes shortly before serving so that they do not lose that special texture. After baking, we just have to serve them hot and enjoy this dish full of flavor.
• If we cook the mussels beforehand a la marinara , the final dish will be even tastier. We can take the opportunity to cook more quantities and serve them as an appetizer.  
• We can use frozen peeled shrimp and leave them defrosting the day before in the refrigerator so that they release all the water. We have to drain them very well before grinding them.