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Creamy Scallop and Mushroom Crepes Recipe

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★★★★★

4.9 from 69 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dailysimplerecipe.com/creamy-scallop-and-mushroom-crepes-recipe/