Shrimp and Scallop Crepes


These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hrs 10 mins
6 servings


Crepe Batter:

  • 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

  • cup grated Swiss cheese

  • ¼ cup dry white wine

  • 1 tablespoon sherry (Optional)

  • salt and ground black pepper to taste


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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 (per serving)

450 Calories
25g Fat
29g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 450
% Daily Value *
Total Fat 25g 33%
Saturated Fat 15g 75%
Cholesterol 216mg 72%
Sodium 591mg 26%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 24g
Vitamin C 3mg 13%
Calcium 239mg 18%
Iron 3mg 18%
Potassium 476mg 10%

* 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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