Sole or tilapia?

I was going to suggest tilapia for several reasons. It's relatively inexpensive. And it's the least "fishy" of the fishes, so doesn't dominate the way others can do.

Those potato tartlets sound great. How about posting the recipe?

I like the tilapia too-am not big on "fishy" fish either so all I eat is tilapia, salmon, and one we have here that is called Asian catfish-all very mild.

I don't care for tilapia. I find it rather flavourless. I'd use fresh sole. As much as I love halibut, I think that the texture of sole is better for crepes. And I'd be tempted to add a few shrimp or maybe some crab meat in the crepes too.

Ann

I think sole is too tender to be mixed with a white sauce....it can go to pieces easily.
Depending on how "savory" your sauce will be, I am sure the white fish will be fine, or tilapia.
Sounds like a great party! What's for dessert?
Linda C

I'm not a big fish eater but I do love my crepes! The texture of the fish is what I would be most concerned with. Choose a fish that is firm and will hold some shape when cooked. The idea of a flaky fish in a crepe doesn't do it for me, think it would be lost in the sauce. You also need to pick a fish with some taste or the crepe will be all about the sauce.

I know you asked for fish but would you consider scallops, lobster or shrimp? All make marvelous crepes, especially good is a crepe with a combo of all three with a mornay sauce that has a splash of sherry.... I feel a crepe night coming on!

I've used fresh sole in crepes before and it holds up well in a cream sauce. Not sure what the texture of frozen sole is like but fresh works. Sharon, I feel a crepe night coming on too. In fact I think I have some crepes in the freezer. Haven't decided on anything for dinner yet tonight so maybe I'll pick up some fresh local sole. Maybe add mushrooms or spinach along some crab or prawns.

Ann