Crêpe aux fruits de mer
Savory crepe filled with seafood.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Crêpes have a long history in France, originating in the region of Brittany. The savory version, 'galette,' traditionally made with buckwheat flour, provided a simple and versatile base for various fillings. Seafood, readily available along the French coast, naturally became a popular choice, blending culinary traditions of coastal regions with the adaptable nature of the crêpe.
Crêpe aux fruits de mer is often associated with special occasions or a more upscale dining experience in France, particularly in coastal regions. It represents a celebration of seafood and French culinary artistry.
Regional Variations
Different coastal regions of France will have their own variations based on locally available seafood and preferred sauce styles. Brittany, being the origin of crêpes, often features simpler, more rustic versions, while other regions might incorporate more elaborate sauces and presentation.
Dining Experience
It is frequently served as a main course in restaurants, often presented beautifully on a plate and garnished with fresh herbs and lemon wedges. It can also be enjoyed at home as a special weekend meal.
Symbolism
The dish symbolizes the abundance of the sea and the French culinary tradition of using fresh, high-quality ingredients to create flavorful and satisfying meals.
Crêpe aux fruits de mer offers a delightful blend of delicate crêpe texture, rich seafood flavors, and creamy sauce. The overall taste is savory, often enhanced with herbs and a hint of lemon.
The flavor profile is largely determined by the seafood used, which often includes shrimp, scallops, mussels, crab, and sometimes lobster. These ingredients contribute a naturally briny and sweet taste. The sauce, commonly a creamy béchamel or a Mornay sauce (béchamel with cheese), adds richness and depth. Herbs such as dill, parsley, or chives provide freshness, while a squeeze of lemon juice brightens the overall flavor and balances the richness. The crêpe itself provides a neutral canvas, allowing the seafood flavors to shine.
Seafood Quality
Use the freshest seafood available. If using frozen seafood, thaw it completely and pat it dry before cooking to prevent a watery filling.
Crêpe Preparation
Prepare the crêpes ahead of time. They can be stored in the refrigerator, stacked between layers of parchment paper, for a day or two. Warm them gently before filling.
Sauce Consistency
The sauce should be thick enough to coat the seafood without being too heavy. Adjust the thickness with a little milk or cream if necessary.
Assembly and Baking
Don't overfill the crêpes. A moderate amount of filling will ensure they cook evenly and are easier to handle. Baking the filled crêpes briefly helps to heat the filling through and melt any cheese on top.
Garnish
Garnish with fresh herbs, a squeeze of lemon, and a sprinkle of paprika or cayenne pepper for added flavor and visual appeal.
Explore additional Crêpe dishes and restaurants
Explore CrêpeDiscover top dining spots and culinary experiences in Sherbrooke.
Explore SherbrookeLearn more about the food culture, restaurant scene, and culinary heritage of Canada.
Explore Canada