Creamy Scallop and Mushroom Crepes Recipe
Introduction
This Creamy Scallop Crepes recipe brings together delicate seafood and tender crepes in a luscious, cheesy filling. Perfect for a special brunch or elegant dinner, these crepes are both satisfying and impressive without being complicated to prepare.
Ingredients
- 2 large egg whites
- 1 large egg
- 1½ cups fat-free milk
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter, melted
- Filling:
- 1 pound bay scallops
- ½ cup white wine or reduced-sodium chicken broth
- ⅛ teaspoon white pepper
- 1 pound sliced fresh mushrooms
- 4 green onions, sliced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- ⅔ cup fat-free evaporated milk
- ½ cup shredded reduced-fat Swiss cheese
- Sliced green onions, optional (for garnish)
Instructions
- Step 1: In a small bowl, beat the egg whites, egg, and milk together. In another bowl, combine the flour and salt, then add to the milk mixture and mix well. Cover and refrigerate the batter for 1 hour to rest.
- Step 2: Lightly brush an 8-inch nonstick skillet with melted butter and heat over medium. Stir the crepe batter, then pour 2 tablespoons into the center of the skillet. Lift and tilt the pan to coat the bottom evenly. Cook until the top appears dry, then flip and cook for 15-20 seconds more. Remove crepe to a wire rack to cool. Repeat with remaining batter, brushing skillet with melted butter as needed. Stack cooled crepes with waxed paper or paper towels between them.
- Step 3: In a large nonstick skillet, bring scallops, white wine (or broth), and white pepper to a boil. Reduce heat and simmer until scallops are firm and opaque, about 3-4 minutes. Drain scallops, reserving the cooking liquid. Set both aside.
- Step 4: In the same skillet, sauté mushrooms and green onions in butter until nearly tender. Sprinkle flour over the vegetables and stir until well blended. Gradually add evaporated milk and the reserved cooking liquid, stirring continuously. Bring to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in shredded Swiss cheese and the cooked scallops.
- Step 5: Spread about ⅓ cup of the filling down the center of each crepe, then roll them up. Place the filled crepes seam side down in a 13×9-inch baking dish coated with cooking spray. Cover and bake at 350°F until heated through, about 12-15 minutes. If desired, garnish with sliced green onions before serving.
Tips & Variations
- For a richer flavor, substitute whole milk for fat-free milk in both the batter and filling.
- If you prefer, use chicken broth instead of white wine to keep the dish alcohol-free.
- Try adding a pinch of nutmeg to the crepe batter for a subtle warm spice.
- Fresh herbs like parsley or dill can complement the scallop filling nicely.
Storage
Store leftover crepes with filling in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 10-12 minutes. Avoid microwaving if possible to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the crepes and filling ahead of time?
Yes, you can make the crepes and filling up to a day in advance. Store them separately in the refrigerator and assemble just before baking.
Can other seafood be used instead of scallops?
Absolutely. Shrimp or crab meat can be used as a substitute, but adjust cooking times accordingly to avoid overcooking.
PrintCreamy Scallop and Mushroom Crepes Recipe
Delicate and savory Creamy Scallop Crepes combine tender bay scallops and mushrooms enveloped in thin homemade crepes, all smothered in a luscious cheese sauce. This elegant dish is perfect for a special brunch or dinner, featuring a rich yet light filling enhanced with white wine and Swiss cheese.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
Ingredients
Scale
Crepes:
- 2 large egg whites
- 1 large egg
- 1–1/2 cups fat-free milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
Filling:
- 1 pound bay scallops
- 1/2 cup white wine or reduced-sodium chicken broth
- 1/8 teaspoon white pepper
- 1 pound sliced fresh mushrooms
- 4 green onions, sliced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2/3 cup fat-free evaporated milk
- 1/2 cup shredded reduced-fat Swiss cheese
- Sliced green onions, optional (for garnish)
Instructions
- Prepare the crepe batter: In a small bowl, beat together the egg whites, whole egg, and fat-free milk until combined. In a separate bowl, mix the all-purpose flour and salt, then gradually add this dry mixture to the wet ingredients, stirring well to form a smooth batter. Cover the batter and refrigerate for 1 hour to allow it to rest.
- Cook the crepes: Lightly brush an 8-inch nonstick skillet with melted butter and heat it over medium heat. Stir the crepe batter briefly, then pour about 2 tablespoons into the center of the skillet. Lift and tilt the pan to evenly coat the bottom with batter. Cook until the top surface looks dry, then flip and cook the other side for 15-20 seconds more. Transfer the crepe to a wire rack to cool. Continue cooking the remaining batter, brushing the skillet with butter as needed. Once cool, stack the crepes separated by waxed paper or paper towels to prevent sticking.
- Cook the scallops: In a large nonstick skillet, bring the bay scallops, white wine (or chicken broth), and white pepper to a boil over medium-high heat. Reduce the heat and simmer until the scallops become firm and opaque, about 3-4 minutes. Drain the scallops, saving the cooking liquid, and set both aside.
- Prepare the filling sauce: In the same skillet, sauté the sliced mushrooms and green onions in butter until they are nearly tender. Sprinkle the flour over the vegetables and stir until blended. Slowly add the fat-free evaporated milk and the reserved cooking liquid, stirring continuously. Bring the mixture to a boil and cook for about 2 minutes until thickened. Remove from heat and stir in the shredded reduced-fat Swiss cheese and the cooked scallops.
- Assemble and bake the crepes: Spread about 1/3 cup of the creamy scallop filling down the center of each crepe. Roll up the crepes and place them seam-side down in a 13×9-inch baking dish coated with cooking spray. Cover the dish and bake in a preheated 350°F (175°C) oven for 12-15 minutes until heated through. Optionally, garnish with additional sliced green onions before serving.
Notes
- Resting the crepe batter enhances tenderness and makes the crepes easier to handle.
- Use reduced-sodium chicken broth as a substitute for white wine for a non-alcoholic version.
- To prevent crepes from sticking, separate them with waxed paper or paper towels when stacking.
- Ensure scallops are cooked just until opaque to avoid toughness.
- For a richer flavor, you may substitute full-fat milk and cheese, adjusting for creaminess as desired.
- Leftover crepes can be stored covered in the refrigerator for up to 2 days and reheated gently.
Keywords: scallop crepes, creamy crepes, seafood crepes, mushroom sauce, Swiss cheese crepes, elegant brunch, savory crepes
