Seafood Crepes

From the 1995 KLO dinner — France

Stephen’s subtle sense of humor comes out in his comments in his recipes …

Seafood Crepes


  • 6 medium mushrooms, chopped
  • 1/2 cup chopped green onion, divided
  • 3 Tbsp butter or margarine
  • 3-1/2 cups (about 18 oz) cooked seafood, cut into bite-sized pieces
  • 3x 3oz pkg cream cheese, cubed
  • 1/3 cup half-n-half
  • 3 Tbsp snipped parsley
  • 2 Tbsp sherry (optional)
  • 1 cup shredded Swiss cheese
  • 16 crepes


  • 1/4 stick of butter, melted (I don’t know how you melt butter and keep it as 1/4 stick)
  • 1-1/2 cups of milk
  • 2/3 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 3 eggs

Do-Ahead Tip:

Stack crepes with wax paper between each. Wrap and refrigerate no longer than 2 days or freeze no longer than 3 months. Thaw wrapped frozen crepes at room temperature for 3 hours.


Cook and stir mushrooms and 1/4 cup green onion until onion is tender. Stir in seafood, cream cheese, half-n-half, and parsley. Cook, stirring constantly, until cream cheese is melted. Stir in sherry.

Assembly: Place about 1/4 cup filling on center of each crepe; roll up. Place 8 crepes seam sides down in each of 2 ungreased oblong baking dishes, 12″ x 7-1/2″ x 2″, or ovenproof serving platters. Sprinkle each with 1/2 cup Swiss cheese. Cover and heat in 350 F oven until crepes are hot, about 20 minutes. Garnish each dish with half of remaining green onion.


Beat all ingredients until smooth. Cover and refrigerate at least 2 hours so that the flour will absorb the liquid and thicken the batter.

Brush the bottoms of a 7″ crepe pan and 10″ skillet with melted butter and heat over medium heat. (I used a thin stainless 7″ steel pan. That seemed to work better for me than Calphalon.)

Pour scant 1/4 cup batter into crepe pan and tip the pan to coat the bottom. Cook the crepe until the top is set and the underside is slightly browned (about 2 minutes).

Loosen crepe (a high heat rubber spatula is good for this) and flip it into the 10″ hot skillet. Cook briefly (about 30 seconds) in the skillet. Meanwhile, wipe the bottom if the crepe pan with a paper towel to clean residue from the pan and wipe again with another paper towel that has a little melted butter on it if needed. Start cooking another crepe.

Stacked cooked crepes with wax paper between each one. Crepes may be used immediately, wrapped in foil and refrigerated, or frozen until later.

1 Response

  1. 07/31/2021

    […] Cheese and Mushroom Soufflé Duckling with Orange Sauce Seafood Crêpes 1991 Domaine de L’Olivet Cotes-Du-Rhone 1993 Domaine de L’Oratoire Saint-Martin […]

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