Shrimp and Scallop Crepes

Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 450 Calories

Ingredients

• 1 cup all-purpose flour
• 4 tablespoons all-purpose flour
• 1 teaspoon butter
• 1 tablespoon butter
• 4 tablespoons butter
• 2 cups milk
• 3 large eggs
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 tablespoon sherry
• 1 cup sliced mushrooms
• 1 cup milk, or more as needed
• 4 tablespoons melted butter, divided
• 6 ounces medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
• 6 ounces bay scallops
• 0.25 cup dry white wine
• 0.33333334326744 cup grated Swiss cheese
• 0.5 cup thinly sliced green onions

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.