Herbed Seafood Crepes With Mornay Sauce

"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."
Herbed Seafood Crepes With Mornay Sauce created by chia2160
Ready In:




  • To Make Crepes:

  • In a mixing bowl, whisk together flour and salt.
  • Add eggs and milk and whisk until smooth. Stir in butter and herbs.
  • 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.
  • To Make Sauce:

  • 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.
  • 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.
  • 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.
  • To Assemble:

  • 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.
  • Repeat.
  • Place plates under hot broiler until edges of crepes are starting to brown.
  • Serve hot.

Join The Conversation

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  1. vixi17
    I definitely tweaked this recipe, but totally enjoyed the help it provided. I used home-grown dehydrated dill and tarragon in the batter. Also I used fresh crab and lobster meat, I added one small garden fresh green pepper, some tiny carrots, onion, scant amount of garlic and fresh button mushrooms for the filling, also I reduced a small amount of sherry into the mix. In the sauce I also added some heavy cream as I used no cheese at all, this is a rich dish and I felt the cheese was not needed with the cream, sherry, and nutmeg. It was fabulous! I am in love with the herb crepes now and will try different herb and seafood mixtures in the future, I believe the mushrooms added a lot of taste to the dish , it was splendid.
  2. vixi17
    Sauce and stuffing
  3. Orringuy
    substituted scallops with Crab was excellent
  4. Orringuy
    substituted scallops with Crab was excellent
  5. michelle 1970
    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.



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