Bluegill Crepes (Recipe)

Bluegill Crepes (Recipe)

Permitted use provided by:

Bluegill Crepes (Recipe)

This fresh bluegill recipe is wonderful. You may substitute any panfish fillets that you like. Panfish are non-saltwater fish: bluegill, perch, crappies, pumpkin seeds; rock, white or yellow bass.



  • 1 cup cooked blue gill fillets
  • 1/4 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup fresh spinach
  • 1-1/2 cups basic white sauce (depends how creamy you want it)
  • salt and pepper to taste
  • 2 TBS white wine
  • hot sauce, to serve with
  • Parmesan cheese, garnish


Saute onion, mushroom and spinach in a small amount of butter. Add fish fillets and wine. Simmer until liquid is reduced in half. Add white cream sauce and seasoning.



  • 1 cup flour
  • 2 eggs
  • pinch of salt
  • 1 cup water
  • 1 cup milk
  • 2 TBS butter, melted


Mix dry ingredients together. Add eggs and melted butter. Add milk and water and stir until smooth. Pour some batter into hot oiled skillet (like making pancakes) and tilt skillet to thin out the batter. After two minutes or so, flip and cook on the other side. Stuff crepes with filling. Use some of the sauce to top crepe and sprinkle with Parmesan cheese.


Tried this recipe? Share your comments below using Facebook!
Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction


Give a Gift   |   Subscriber Services


GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.