Shellfish Crepes Recipe

Name: Shellfish Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 tablespoons shallots or scallions , green part included; 1 1/2 cups shrimp diced or shredded, cooked or canned; 1/4 cup vermouth dry, white; 1 x salt and black pepper; ⅓ cup vermouth; 2 tb Cornstarch, mix milk; 1 1/2 cups light cream (half&half) or heavy cream; 1/4 teaspoon salt; 1/2 cup swiss cheese grated; 1 dash nutmeg optional; 12 each crepes; 1/4 cup swiss cheese grated; 2 tablespoons butter

Servings: persons

2 tablespoons butter
3 tablespoons shallots or scallions , green part included
1 1/2 cups shrimp diced or shredded, cooked or canned
1/4 cup vermouth dry, white
1 x salt and black pepper
⅓ cup vermouth
2 tb Cornstarch, mix milk
1 1/2 cups light cream (half&half) or heavy cream
1/4 teaspoon salt
1/2 cup swiss cheese grated
1 dash nutmeg optional
12 each crepes
1/4 cup swiss cheese grated
2 tablespoons butter

1
To make the Filling: Heat butter to bubbling, stir in the shallots or scallions, then the shellfish.
2
Toss and stir for one minute.
3
Season with salt and pepper; add vermouth and boil rapidly until liquid has almost evaporated.
4
Set aside.
5
To make the Sauce: Heat vermouth and boil rapidly until reduced to a tablespoon.
6
Remove from heat and stir in cornstarch mixture, cream and seasonings.
7
Put back on heat and simmer for about 2 minutes stirring constatntly.
8
Blend in the cheese and stir to blend about a minute more.
9
To Assemble: Blend about half the sauce with the shellfish filling.
10
Place a big spoonful on the lower third of each crepe and roll up (you can tuck and roll like you would for blintzes) Arrange crepe close together in a lightly buttered baking dish.
11
Spoon the rest of the sauce over the crepes and sprinkle with cheese.
12
Dot with butter;may be refrigerated until ready to bake.
13
Fifteen to twenty minutes before serving bake in upper third of a preheated 425F oven until bubbling hot and cheese has browned lightly.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 3 tablespoons shallots or scallions , green part included, 1 1/2 cups shrimp diced or shredded, cooked or canned, 1/4 cup vermouth dry, white, and more.

Yes, Shellfish Crepes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shellfish Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions