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.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Crepe Batter:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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

450 calories; protein 24g; carbohydrates 29.3g; fat 25.4g; cholesterol 216.3mg; sodium 591.3mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/14/2020
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. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/27/2020
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. Read More
Rating: 5 stars
06/13/2020
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. Read More
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