• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shellfish Crepes

  • Recipe Submitted by on

Category: Main Dish, Seafood, Sauces

 Ingredients List

  • ----------------------------------FILLING----------------------------------
  • 2 tb Butter
  • 3 tb Shallots or scallions minced
  • Green part included
  • 1 1/2 c Diced or shredded, cooked or
  • Canned shellfish meat shrimp
  • Or crabmeat are good
  • 1/4 c Dry white vermouth
  • Salt and pepper


1/3 c Dry white vermouth
2 tb Cornstarch mixed w/2tb milk
1 1/2 c Heavy cream or half n half
1/4 ts Salt
1/2 c Swiss cheese, grated
Dash of nutmeg - optional

12 Crepes 6 to 7in in diameter
1/4 c Swiss cheese grated
2 tb Butter
Creamed shellfish filling
Wine and cheese sauce

To make the Filling: Heat butter to bubbling, stir in the shallots or
scallions, then the shellfish. Toss and stir for one minute. Season with
salt and pepper; add vermouth and boil rapidly until liquid has almost
evaporated. Set aside.

To make the Sauce: Heat vermouth and boil rapidly until reduced to a
tablespoon. Remove from heat and stir in cornstarch mixture, cream and
seasonings. Put back on heat and simmer for about 2 minutes stirring
constatntly. Blend in the cheese and stir to blend about a minute more.

To Assemble: Blend about half the sauce with the shellfish filling. 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. Spoon the rest of the sauce over the crepes
and sprinkle with cheese. Dot with butter; may be refrigerated until ready
to bake. Fifteen to twenty minutes before serving bake in upper third of a
preheated 425F oven until bubbling hot and cheese has browned lightly.

NOTES: I have also added mushrooms to the filling but watch the water
content, you may have to pour off some of the liquid before adding cheese

I also add a dash or two of nutmeg to the cream sauce and use slightly more
cheese than called for. You could also use Gruyere cheese.

For individual servings bake them two to a serving in individual gratin
dishes. This dish does not reheat well, unless of course it is just for you
then there's no problem:)

This recipe is from my mom who based it on a recipe of Julia Child a long
time ago. Typos by Kim Reese.

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