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    You are in: Home / Recipes / Herbed Seafood Crepes With Mornay Sauce Recipe
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    Herbed Seafood Crepes With Mornay Sauce

    Herbed Seafood Crepes With Mornay Sauce. Photo by chia

    1/3 Photos of Herbed Seafood Crepes With Mornay Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    LMillerRN's Note:

    The herbed crepes can be doubled and extras frozen. Double all the ingredient, but use only 3 eggs. Use any combination of herbs that you like. We used chives and thyme.

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    Units: US | Metric

    Herbed Crepes

    Seafood filling

    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 cup milk (you may use skim)
    • 1 egg yolk, mixed with
    • 2 tablespoons cream
    • 1 pinch nutmeg
    • 1 pinch salt
    • 1 pinch white pepper
    • 4 tablespoons grated parmesan cheese, divided
    • 4 tablespoons grated gruyere, divided
    • 1 lb cooked shrimp (or 1/2 lb shrimp and 1/2 lb scallops)


    1. 1
      To Make Crepes:.
    2. 2
      In a mixing bowl, whisk together flour and salt.
    3. 3
      Add eggs and milk and whisk until smooth. Stir in butter and herbs.
    4. 4
      Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
    5. 5
      To Make Sauce:.
    6. 6
      In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
    7. 7
      In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
    8. 8
      Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
    9. 9
      To Assemble:.
    10. 10
      Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
    11. 11
    12. 12
      Place plates under hot broiler until edges of crepes are starting to brown.
    13. 13
      Serve hot.

    Ratings & Reviews:

    • on February 26, 2006


      we made this recipe yesterday for the french forum crepe cook along. the filling was incredible! i used half a pound each of shrimp and bay scallops, and i couldn't resist adding 8 oz sliced cremini mushrooms. a simple, elegant, delicious dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2008


      very good i added baby scallops and imitation crab to the shrimp as i used to buy these at a local grocery store in Campbell River B.C. on Vancouver Island both my husband and i absolutely loved them and i made them for our anniversary and he loved them the only thing is i would not add so much sauce but throw in mushroom buttons and seasonings.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2007


      Yummy, had no gruyere, used cheddar and parmesan, also some mushrooms and a mixture of cooked prawns, oysters, fish and scallops (poached these in wine/water first)and served with steam vegies. Looked elegant on the plate.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Herbed Seafood Crepes With Mornay Sauce

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 445.3
    Calories from Fat 219
    Total Fat 24.4 g
    Saturated Fat 14.0 g
    Cholesterol 384.4 mg
    Sodium 578.9 mg
    Total Carbohydrate 19.8 g
    Dietary Fiber 0.5 g
    Sugars 0.2 g
    Protein 35.0 g

    The following items or measurements are not included:

    fresh herbs

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