Potato and Seafood Crepes

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 134  g scallops (without shell)
• 134  g shrimp (withouth shell)
• 134  g mussels (without shell)
• 2  purple onions
• 300  g potatoes
• 2  eggs
• 100  ml  cream
• 200  ml  fish stock
• 2  tablespoons butter
• 2  tablespoons flour
• 2  tablespoons green onions (chopped)
• 100  ml vermouth
•  salt (to taste)
•  pepper (to taste)
•  grated nutmeg (to taste)

Directions

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.