A seafood lover’s dream, these shrimp and scallop crepes will satisfy the palate. If desired, add additional green onion slices as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups milk
- 1 cup all-purpose flour
- 3 large eggs
- 4 tablespoons melted butter, divided
- 1 tablespoon butter
- 6 ounces medium shrimp – peeled, deveined, and cut into 1/2-inch pieces
- 6 ounces bay scallops
- 1 teaspoon butter
- 1 cup sliced mushrooms
- ½ cup thinly sliced green onions
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk, or more as needed
- 1 cup chicken broth
- ⅓ cup grated Swiss cheese
- ¼ cup dry white wine
- 1 tablespoon sherry (Optional)
- salt and ground black pepper to taste
Instructions
- Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
- Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
- Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
- Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
- Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
- Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
- Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 216 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 15 g |
| Sodium | 591 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
It was fabulous. I made several substitutions, e.g., white onion for the green, Monterrey Jack for the Swiss, only Bay Scallops rather than shrimp and scallops (shrimp allergies), Portabella mushrooms, sea salt, no Sherry, and no pepper. It was still amazing and a major hit with my family. It took a while to make, so it won’t be a regular. But, it will make a great dish for special occasions.
I made the sauce using shrimp only since I didn’t have any scallops. It was very delicious. I added some thinly cut red peppers, since I had some left in the fridge from the previous meal. I used the Basic Crepes recipe instead of the crepes from this recipe because it seemed simpler and the amounts are smaller, so they suit my family better.
I confess I didn’t make the crepes because I didn’t have needed ingredients. I was looking for something with shrimp, green onions, and mushrooms. I put this over quinoa rice and it was amazing. I also had to use heavy cream since I was out of milk.