Seafood Crepes
Delight your taste buds with these luxurious seafood crepes—a perfect pairing of delicate French-style crepes and a rich, creamy seafood filling. Overflowing with succulent shrimp, tender scallops, and sweet lump crab meat, these crepes are baked to perfection under a blanket of velvety Parmesan cream sauce. With a hint of garlic and shallots in every bite, this dish combines elegance and comfort, making it ideal for a special dinner or a decadent brunch. Ready in just over an hour, this recipe is straightforward enough for home cooks yet impressive enough to wow your guests. Serve these seafood crepes with a crisp salad or roasted vegetables for an unforgettable dining experience.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 2 large eggs
- 2 tablespoons butter (melted)
- 0.25 teaspoon salt
- 8 ounces shrimp (peeled and deveined)
- 6 ounces scallops (quartered)
- 6 ounces lump crab meat
- 3 tablespoons butter (for seafood filling)
- 1 small shallot (finely chopped)
- 1 clove garlic (minced)
- 2 tablespoons all-purpose flour (for sauce)
- 1.5 cups milk (for sauce)
- 0.25 cup heavy cream
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons parsley (chopped)
- salt (to taste)
- pepper (to taste)
Instructions
In a medium bowl, whisk together flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 15–20 minutes.
Heat an 8-inch non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds. Repeat with the remaining batter to make about 8 crepes. Set crepes aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add chopped shallot and garlic, cooking until softened, about 2–3 minutes.
Add shrimp and scallops to the skillet and cook until they are opaque and just cooked through, about 3–4 minutes. Gently fold in the crab meat and cook for an additional minute. Remove seafood mixture from the heat and season with salt and pepper to taste.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1–2 minutes, stirring constantly.
Slowly whisk in 1 1/2 cups of milk and the heavy cream, cooking until the mixture thickens — about 5 minutes.
Stir in grated Parmesan cheese and chopped parsley, then season with salt and pepper to taste. Reserve half the sauce for topping.
Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
To assemble, place a spoonful of the seafood mixture onto each crepe and roll it up tightly. Arrange the filled crepes seam-side down in the prepared baking dish.
Pour the reserved cheese sauce over the crepes and bake for 15–20 minutes, or until the sauce is bubbling and the crepes are heated through.
Garnish with additional parsley, if desired, and serve hot.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 9.6 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 630 mg | 48% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 807 mg | 17% | |
*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.
