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Shrimp and Scallop Crepes
Shrimp and Scallop Crepes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Elevate shrimp and scallop crepes with a rich, cheesy sauce featuring extra green onions and mushrooms for ultimate flavor.
Ingredients:
  • 2 cups milk
  • 1 cup all-purpose flour
  • 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
  • 0.5 cup thinly sliced green onions
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 cup milk, or more as needed
  • 1 cup chicken broth
  • 0.33333334326744 cup grated Swiss cheese
  • 0.25 cup dry white wine
  • 1 tablespoon sherry
Instructions:
  • In a blender, blend together milk, flour, eggs, and melted butter until smooth for at least 1 minute. Allow the mixture to rest for 30 minutes.
  • Prepare the pan by greasing it with melted butter. Pour in 1/4 cup of crepe batter and gently swirl the pan to ensure the batter covers the entire bottom thinly. Cook until small brown spots form on the crepe, about 1 to 2 minutes.
  • Carefully release the crepe from the pan with a spatula and flip gently to brown the other side for 1 to 2 minutes. Transfer the crepe to a plate and continue cooking the remaining batter, buttering the pan as necessary, and stacking the cooked crepes on the plate.
  • In a skillet over medium heat, melt 1 tablespoon butter until sizzling. Cook shrimp and scallops until shrimp turn bright pink and scallops are golden, about 2 to 3 minutes. Remove from skillet.
  • In the same skillet, melt 1 teaspoon of butter over medium-high heat. Cook mushrooms and green onions until mushrooms are tender, about 3 to 4 minutes. Remove from heat.
  • In a saucepan over medium heat, liquefy 4 tablespoons of butter until bubbling. Blend in flour until it forms a paste and turns lightly golden, approximately 2 minutes. Introduce milk and chicken broth and vigorously whisk until the sauce is velvety and thickened. Adjust consistency with additional milk if desired.
  • Stir in Swiss cheese, wine, and sherry until the cheese melts and season with salt and pepper. Set aside 2/3 cup of the sauce. Add shrimp, scallops, mushrooms, and onions to the remaining sauce and stir until heated through.
  • Spread 1/4 cup of the filling evenly over the bottom third of each crepe. Roll up the crepes like a jellyroll and serve at the table with the extra sauce on the side.

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