29 Reviews

This recipe is to die for... rich and elegant, completely worth the effort. I served this with stuffed artichokes and spinach salad with carmelized pecans. I substituted portabello mushrooms, added dill to the crepe batter, and added an extra cup of crab. I'm sure its fantastic either way. Thank you so much!

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Natatia September 29, 2002

Absoulty fantastic, was a great hit and no one could get enough of them and everyone wanted the recipe. I have had these in several resturants that were not as great as these were. Ms. Taylor reid

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TAYLOR REID May 02, 2003

I AM A PIG! It was a snow day but I had no intentions of shovelling and even fewer of going to the store. I made your recipe as a concilation prize for DH who was now going to get stuck with ALL the shovelling :) The crepe mixture made seven crepes but I only stuffed (and I mean STUFFED) four of them using all of the filling. Served them with a walnut/pear & blue cheese salad and ate two!!!!...so 50% of the filling. YIKES Now neither DH or I are able to do more than waddle to the couch. The snow can wait Thanks for the recipe Dawn...it was wonderful.

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K9 Owned February 03, 2009

I borrowed this recipe and modified the Mornay Sauce. I made a simple white sauce with chicken sausage, carmalized onions, and sauteed mushrooms. I substituted Parmesan for the Swiss. Cant wait for the real thing!!! Yumoo!

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bruggersagogo September 08, 2010

Made this for a dinner party and it was a hit. The only change I made was to add fresh asparagus cut in 1" lengths to the shrimp mixture. This was my first attempt at making crepes and it was much easier than I expected. Thanks for a great recipe!

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mpshearer February 27, 2010

I made just the Mornay sauce from this recipe as a topping for broccoli and crab cakes. The recipe went well and all went according to plan, but the final sauce was incredibly bland. It didn't add anything to the food. Might as well have poured heavy cream on the food, rather than a prepared sauce. I can't speak to how it works with the crepes in this particular recipe; perhaps there is enough flavor in the crepe filling to overwhelm the blandness of the sauce, but if I ever make mornay sauce again, I'm using one of the other recipes here on Recipezaar.

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SarahCKS February 15, 2010

I had never made crepes before. I made a double batch and had some for breakfast with a fruit filling and then saved the rest for this meal. This was quite the gourmet dish. My family loved this and we will definitely be making this again. We live in Alaska and are able to catch our own shrimp and crab. This will be a wonderful meal to feed our summer visitors. Thanks for the recipe.

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Arctic Mama February 13, 2010

Very nice..added some sherry to the mushrooms in the filling mixture, and some white wine to the sauce.. Also some chives in both. I forgot the parmesan cheese but was great regardless! Nora

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'nora November 23, 2009
Crab and Shrimp Crepes With Mornay Sauce