Recipe By lutzflcat
Rating
Published Jul 1st
Prep 20m Cook 20m Additional 30m Ready In 70m
Servings 6 servings Calories 450.3

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.

Recipe 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
  • salt and ground black pepper to taste

Cooking Directions

  1. 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. 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. 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. 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. 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. 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. 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. 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

  • Calories 450.3
  • Carbohydrate 29.3 g
  • Cholesterol 216.3 mg
  • Fat 25.4 g
  • Fiber 1 g
  • Protein 24 g
  • Saturated Fat 14.9 g
  • Sodium 591.3 mg
  • Sugar 6.8 g

Reviews

  1. 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 - Read more ...
  2. 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.

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