Total Time
Prep 0 mins
Cook 20 mins

A special recipe for seafood enthusiasts by masterful French chef Jacques Decrock from Venezuela

Ingredients Nutrition


  1. Boil the cream.
  2. Peel y cook the potatoes y make a puree. Add the cream, flour, eggs, salt, pepper and grated nutmeg.
  3. In a medium saucepan heat the butter
  4. Put a layer of potato puree 1 centimeter thick
  5. Cook both sides as a crepe
  6. Repeat this operation tree times.
  7. Cook the seafood in the boiling stock and then drain.
  8. Chop finely the onions.
  9. In a little pot reduce the vermut with the onions, add the stock, salt & pepper (if needed) and the cream.
  10. Present the seafood over the crepes, bathe with a lot of sauce y sprinkle with the green onions.