Crab Crêpes


These crab crêpes are delicious on spring or summer evenings with a green salad on the side.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 50 mins



  • 2 cups flour

  • 1 cup cold water

  • 4 large eggs

  • 2 tablespoons melted butter

  • ½ teaspoon salt


  • 4 tablespoons butter

  • ½ cup chopped green onion

  • ¾ cup dry sherry

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 3 cups fresh crabmeat, cooked and diced


  • 4 tablespoons butter

  • 6 tablespoons all-purpose flour

  • 2 cups hot milk

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup heavy cream

  • 2 egg yolks

  • 1 cup grated Swiss cheese


  1. Make the crêpes: Place flour, water, eggs, melted butter, and salt into a blender. Cover and blend for 2 minutes. Chill batter in the refrigerator for two hours.

  2. Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crêpe over, and continue cooking until lightly golden on the other side. Place the crêpe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crêpes from sticking.

  3. Prepare the filling: Heat butter in a skillet over medium-high heat and cook and stir green onions until tender, 3 to 5 minutes. Add sherry, salt, and pepper; stir to combine. Mix in crab.

  4. Make the sauce: Melt butter in a saucepan over medium-high heat. Whisk in flour. Add milk, salt, and pepper; bring to a boil for 1 minute. Remove from heat.

  5. Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.

  6. Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.

  7. Lay out one crêpe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crêpe, then roll crêpe up around the filling. Repeat with remaining crêpes. Top each with reserved cheese sauce and serve.


You can substitute fresh lobster meat for crab.

Nutrition Facts (per serving)

542 Calories
33g Fat
38g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 542
% Daily Value *
Total Fat 33g 43%
Saturated Fat 20g 100%
Cholesterol 234mg 78%
Sodium 699mg 30%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 21g
Vitamin C 2mg 10%
Calcium 364mg 28%
Iron 3mg 14%
Potassium 288mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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