Seafood mornay crepes

These beautiful savoury crepes are stuffed with fresh seafood and topped with a creamy mornay sauce to create a divine lunch or dinner dish.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Seafood mornay crepes
  • 30 gram butter
  • 1 small onion, finely chopped
  • 1 teaspoon minced garlic
  • 600 gram marinara mix
  • 425 gram tub fresh cheesy alfredo sauce
  • 2 tablespoon chopped parsley
  • 1 lemon, finely grated zest
  • 400 gram packet frozen crepes, thawed
  • 1 cup grated gruyere cheese
  • lemon wedges, to serve


Seafood mornay crepes
  • 1
    Melt butter in a frying pan on medium heat. Saute onion and garlic 2-3 minutes, until tender. Add marinara mix. Cook on high 2 minutes.
  • 2
    Add alfredo sauce, parsley and lemon zest. Simmer on low 1 minute. Season to taste.
  • 3
    Place 2 tablespoons filling on one quarter of the crepe. Fold crepe over, then fold again to form a triangle. Place carefully in an ovenproof dish.
  • 4
    Spoon any remaining sauce over crepes. Sprinkle with cheese. Place under a preheated grill 3-4 minutes, until cheese melts and crepes are heated through. Serve with lemon wedges.


Avoid overcooking seafood as it will become tough.

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