cornmeal fried oyster, spinach and Comte crepe
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This easy savory crepe is a fun blend of crunchy fresh oysters and oozing Comte cheese over a bed of wilted spinach
Serves: 4
  • 2 cups baby spinach leaves
  • 2 cups shredded Comte cheese (power move: use chèvre)
  • 1 2-pint container of fresh shucked oysters in their own liquor
  • 1 pint buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon Creole seasoning
  • ½ teaspoon kosher salt
  • Canola oil, for fryer
  1. Pour buttermilk in a small glass bowl.
  2. In a mixing bowl, whisk together flour and cornmeal until well blended.
  3. Remove oysters from liquor, gently wiping them along the sides of the container so that the oysters drain from their liquor but are not dripping.
  4. Place all of the oysters in buttermilk.
  5. One at a time, remove each oyster from the buttermilk, wiping them again along the sides of the container to drain.
  6. Toss the oyster in the cornmeal mixture and place on a parchment-paper lined cookie sheet until all of the oysters are breaded.
  7. In a heavy cast iron pot with high sides, heat canola oil over medium-high heat until the oil reaches 350 degrees. Fry the oysters in batches (around 6 at a time) until the crust on the outside turns golden-brown, approximately 90 seconds.
  8. Remove oysters and let drain on a plate lined with a paper towel. Return oil to 350 degrees and fry the next batch.
  9. Prepare crepes (either using a cordless crepe maker or a crepe pan). While the crepe is slightly set but not yet completely cooked through, sprinkle surface with shredded cheese and cook until the cheese is slightly melted. Top with fresh raw baby spinach and let the crepe and spinach cook together so that the spinach wilts slightly. Lastly, top with oysters and fold crepe over.
  10. Serve immediately.
Recipe by Grits and Chopsticks at