Herbed Seafood Crepes with Mornay Sauce
Delight your taste buds with these luxurious Herbed Seafood Crepes with Mornay Sauce, a sophisticated twist on classic French cuisine. Tender handmade crepes cradle a decadent filling of succulent shrimp, lump crab meat, and fresh herbs like parsley, dill, and a hint of lemon zest, creating a perfect harmony of flavors. Topped with a creamy Gruyere and Parmesan Mornay sauce, then baked to golden perfection, these crepes are an elegant dish that’s perfect for special occasions or an indulgent dinner. This recipe offers a seamless blend of delicate seafood, aromatic herbs, and rich, cheesy goodness—all coming together in just over an hour. Serve these savory crepes with a crisp side salad or a light white wine to turn your meal into a gourmet experience.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 cups Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Salt
- 1 tablespoon Olive oil
- 0.5 pounds Fresh shrimp (peeled, deveined, and chopped)
- 0.5 pounds Lump crab meat
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh dill (chopped)
- 2 Garlic cloves (minced)
- 1 cup Heavy cream
- 0.25 cup White wine
- 1 cup Gruyere cheese (grated)
- 0.25 cup Parmesan cheese (grated)
- 0.25 teaspoons Nutmeg (ground)
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 cups of milk, 2 large eggs, 2 tablespoons of melted butter, and 1/4 teaspoon of salt until smooth. Set aside the crepe batter for 15 minutes.
Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of the batter into the skillet, swirling to spread it thinly across the surface. Cook for 1-2 minutes until the edges lift easily, then flip and cook the other side for 30 seconds. Repeat until you have 8-10 crepes. Stack them and keep warm.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Add 1/2 pound of chopped shrimp to the skillet. Cook for 2-3 minutes until opaque. Stir in 1/2 pound of lump crab meat, 2 tablespoons of chopped parsley, 1 tablespoon of chopped dill, and 1 teaspoon of lemon zest. Season with salt and pepper to taste. Remove from heat.
In a medium saucepan, heat 1 cup of heavy cream and 1/4 cup of white wine over medium-low heat, stirring occasionally.
Add 1 cup of grated Gruyere cheese and 1/4 cup of grated Parmesan cheese, stirring until melted and smooth. Stir in 1/4 teaspoon of ground nutmeg and adjust seasoning with salt and black pepper. Keep the Mornay sauce warm.
Preheat your oven to 350°F (175°C).
Place a few spoonfuls of the seafood mixture in the center of each crepe. Roll the crepes gently and arrange them seam-side down in a greased baking dish.
Pour the Mornay sauce over the crepes, ensuring they are evenly coated.
Bake for 15-20 minutes until heated through and slightly golden on top.
Serve warm, garnished with additional parsley or dill if desired.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1428 mg | 476% | |
| Sodium | 4003 mg | 174% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 25.4 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 2765 mg | 213% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2728 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
