Crab and Shrimp Crepes With Mornay Sauce

Crab and Shrimp Crepes With Mornay Sauce

  • Prep Time: 45 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 6

    • About This Recipe

    “This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves.”

    Ingredients

    Shrimp and Crab Mixture

  • 4tablespoons butter or 4tablespoonsmargarine
  • 1mediumonion, chopped
  • 1/2 lbmushroom, sliced
  • 2cups cooked shrimp (I use imitation crab and scallops) or 2cupscooked crab (I use imitation crab and scallops) or 2cupscooked scallops( I use imitation crab and scallops)
  • 1/2 cupgrated parmesan cheese( divided)
  • 2tablespoonsminced fresh parsley
  • 1/2 teaspoonsalt
  • 1/4 teaspoonwhite pepper

    • Mornay Sauce

  • 3tablespoonsbutter
  • 3tablespoonsall-purpose flour
  • 2cupsmilk
  • 2tablespoonsgrated swiss cheese
  • salt and pepper
  • 1/2 cuphalf-and-half
  • 1egg yolk, mixed with the half and half

    • Luncheon Crepes

  • 1cupmilk
  • 1/2 cupwater
  • 2eggs
  • 2tablespoonsmelted butter
  • 2tablespoonscooking oil
  • 1cupall-purpose flour
  • 1/4 teaspoonsalt

    • Directions

  • Make crepes———.
  • Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
  • Cover batter and set aside for 30 minutes.
  • Heat cooking oil in pan.
  • Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
  • Turn and cook other side.
  • Repeat with remaining batter.
  • Place crepes between pieces of waxed paper to keep from sticking together.
  • Set aside.
  • Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
  • For Mornay sauce———–.
  • In a small saucepan, melt butter and blend in Flour.
  • Stir in milk.
  • Cook, stirring constantly, until sauce thickens.
  • Add cheese and blend well.
  • Add egg yolk mixture and blend well.
  • Season with salt and pepper and remove from heat.
  • For Crepe mixture———-.
  • Butter a large shallow baking dish.
  • In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
  • Stir in seafood.
  • Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
  • Stir together until heated through.
  • Spoon 2 tablespoons of mixture into middle of crepe and roll up.
  • Place seam side down in buttered baking dish.
  • Repeat with remaining crepes.
  • Top with remaining sauce and Parmesan cheese.
  • Bake for 15 minutes until sauce is warm and bubbly.

    • 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!”

  • “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”

  • “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.YIKESNow neither DH or I are able to do more than waddle to the couch.The snow can waitThanks for the recipe Dawn…it was wonderful.”

  • “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!”

  • “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!”

  • “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.”

  • “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.”

  • “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”

  • “OhMy God!This was great!I have never felt it necessary to rate a recipe before but this one is unbelievable.We are going to invite company over and make this just so we can impress them.”

  • “Wonderful recipe!Very time consuming though.The sauce and filling would be great over some pasta too.”

  • “I can’t believe how well this turned out. Worth every bit of effort.I appreciated the well-written instructions. We also used some leftover filling plus the leftover Mornay sauce on fettuccine and it was incredible.”

  • “Wonderful! For the crepes, if you have a nonstick pan you don’t need to oil the pan, just pour the crepe batter on it. I had left over crepes and filled it them with jelly for a typical Russian snack/dessert. I will definitely be using this crepe batter recipe from now on for all the other dishes I make needing crepes. The shrimp and crab mixture with the sauce to top it off is excellent, I might use that mixture to make enchiladas next time I make it. Thank you for a wonderful recipe!”

  • “Very good recipe!! I made this for a girls night out and received rave reviews about them, the girls were still talking about them a few days later. I did add some extra ingredients to the shrimp filling, I added frozen peas, about 1/4 cup dry sherry, and about 1/4 cup parmesean cheese. These turned out wonderful, and just FYI for all those contemplating making these, they are very filling we each only had one and that was more than enough with a side salad and rolls.”

  • “Well, after two hours of preparation, we finally ate!It was well worth it!The mornay sauce was so good with these crepes.I made it with shrimp and crab but next time I will use all crab.The directions were not very organized so it was kind of difficult figuring out what to do next.Read them over first!”

  • “Very delicious!! My husband made this for dinner while I was at a WW meeting. 🙂 I added it up and 1 crepe was 12 POINTS!!! My guy was thinking of ME and used just shrimp (which he cooked w/Pam) and skim milk. He used plain lowfat yogurt in place ofthe halfNhalf. And the only butter was 2 Tablespoons in the mornay sauce. Everything else was as written. It was still very rich and satisfying and only 7 POINTS!!! Thanks Dawn, this was great!!1”

  • “Amazing flavor. My whole family loved this dish. Do as the recipe says and it works perfect.”

  • “We adore this recipe!!! I used Krab lumps (imitation crab) and ‘salad’ shrimp I buy frozen in bags. Very easy to run shrimp under cold water 2 mins to thaw. Fresh parsley makes it even better.”

  • “So I made this recipe.It was fairly decent.The trick to crepes is to chill the batter at least an hour (to get the spongey texture) and don’t use oil.I use a recipe I learned in France and will post later.I also didn’t like using parmesan cheese in the filling and instead used swiss cheese.Also, for the sauce I used Vermouth and a cup of swiss cheese.”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST