Crab and Shrimp Crepes With Mornay Sauce

"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."
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by ChrisMc photo by ChrisMc
Ready In:
1hr 30mins
Ingredients:
22
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

  1. Can I change up that parm cheese, to rough taste for such a delicate entree.
     
Advertisement

Reviews

  1. 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!
     
  2. 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. YIKES Now neither DH or I are able to do more than waddle to the couch. The snow can wait Thanks for the recipe Dawn...it was wonderful.
     
  3. 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!
     
  4. 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
     
  5. 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
     
Advertisement

Tweaks

  1. this is a review of the sauce and crepe as i did not use the filling as written. i made this for a brunch and i wanted it to be lighter, so i simply added the shrimp and imitation crab to the mornay sauce. i used thyme instead of parsley as the herb and after putting the crepes and sauce together added more swiss on top. these were a huge hit. if i were making it for a dinner i would definitely use the filling as written. thanks for a great recipe. -anita
     

RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes