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Crêpe stuffed with seafood and Cava

Crêpe stuffed with seafood and Cava

Restaurant Cal Ton. Vilafranca del Penedès


Lightly fry in butter the carrot, leek and scallions. Put aside.

Open the steamed mussels and dice the shrimp, prawns and monkfish. Keep aside.

Make a béchamel sauce with the butter and flour. When the mixture is smooth, add the milk and cream and do not stop stirring. Add the salt and nutmeg. Put aside.

Prepare the crepe batter by mixing all the ingredients in a mixer. Cook the crepe in a small non-stick pan. For the stuffing add the seafood to the fried ingredients, ½ cup of cream, a spoonful of corn flour and four spoonfuls of béchamel sauce cook on a low fire until the seafood is done.

Mix the hollandaise sauce as if making mayonnaise.
For the Cava sauce reduce the Cava to half, add a little cream and when it starts to boil, add a spoonful of béchamel and two spoonfuls of hollandaise sauce.
Stuff the crepe, place two portions per person, cover with sauce and place under a low grill.



For the stuffing:

  • 1 carrot
  • 1 leek
  • 4 scallions
  • 250 g of monkfish
  • 150g of shrimp
  • 150 g of prawns
  • 200g of mussels

For the bechamell:

  • 75 g of flour
  • 125 g of butter
  • ½ litre of milk
  • ¼ de litre of cream
  • salt and nutmeg

For the batter:

  • 2 eggs
  • 200 g of flour
  • ¼ litre of milk
  • 35 g of butter
  • 35 g of sugar
  • salt
  • grated peel of one lemon

For the hollandaise sauce:

  • 3 egg yolks
  • 2 soup spoons of water
  • 250 gr of melted butter
  • salt, pepper and the juice of half a lemon
  • ¼ litre of Cava