Seafood Crepes With Shrimp & Lobster

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/27/22
Tested by Joan Velush
Seafood Crepes With Shrimp & Lobster

The Spruce / Diana Chistruga
Prep: 20 mins
Cook: 40 mins
Crêpe Batter Resting Time: 60 mins
Total: 2 hrs
Servings: 4 servings
Nutrition Facts (per serving)
745 Calories
46g Fat
40g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 745
% Daily Value*
Total Fat 46g 59%
Saturated Fat 26g 132%
Cholesterol 532mg 177%
Sodium 1382mg 60%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 41g
Vitamin C 1mg 7%
Calcium 359mg 28%
Iron 4mg 20%
Potassium 567mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These seafood crêpes make a wonderful brunch or lunch dish, along with your favorite salad. Use shrimp and lobster in the crêpes, or use all shrimp or all lobster, or replace the lobster with crab meat or scallops.

The crêpes take a bit of time to cook one at a time, but the batter and the cooked crepes may be made ahead of time. Refrigerate the batter in a covered container for up to 12 hours, or store the crêpes in a food storage bag in the refrigerator, separated by waxed paper sheets, for up to 5 days. There's also the option of using ready-made crêpes, which would cut cooking time significantly.

“The Seafood Crêpes with Shrimp and Lobster are a delicious lunch or dinner dish. The recipe for the crêpes works beautifully and, if you’ve never made crêpes before, you should definitely give it a try. They're fun and easy to make and can be used in so many different recipes.” 

—Joan Velush

Seafood Crepes With Shrimp & Lobster/Tester Image
A Note From Our Recipe Tester

Ingredients

For the Crêpes:

  • 4 large eggs

  • 1 1/2 cups milk

  • 1 cup all-purpose flour

  • 4 tablespoons unsalted butter, melted

  • 1/2 teaspoon fine salt

For the Filling:

  • 5 tablespoons unsalted butter, divided

  • 3 tablespoons all-purpose flour

  • 1/2 teaspoon fine salt

  • 1/8 teaspoon cayenne

  • 1/8 teaspoon freshly ground nutmeg

  • 1 1/2 cups half-and-half

  • 1 tablespoon dry sherry, optional

  • 8 ounces cooked shrimp, halved lengthwise

  • 1/2 cup cooked chopped lobster, or flaked crabmeat

  • 2 hard-boiled eggs, chopped

  • 10 crepes, from recipe above, or ready-made

  • 1 to 2 tablespoons grated Parmesan cheese

Steps to Make It

For the Crêpes:

  1. Gather the ingredients.

    Ingredients to make crepes

    The Spruce Eats / Diana Chistruga

  2. Add eggs in a blender with milk, flour, melted butter and salt. Process until smooth. Pour batter into a bowl or container. Cover and let stand for about 1 hour or refrigerate batter for up to 12 hours.

    crepe batter in a blender

    The Spruce / Diana Chistruga

  3. Heat a lightly buttered crêpe pan. Pour about 1/4 cup of batter into pan, just enough to coat the bottom of pan. Swirl to coat.

    crepe in a pan

    The Spruce / Diana Chistruga

  4. Cook crêpe until edges begin to appear browned. Using a thin spatula, carefully lift crêpe and flip over. Cook for a few more seconds, or just until lightly browned. 

    crepe in a pan

    The Spruce / Diana Chistruga

  5. Remove crêpe to a plate and repeat with remaining batter. 

    crepe on a plate

    The Spruce / Diana Chistruga

  6. Separate crêpes with sheets of waxed paper.

    crepes on a plate, between sheets of waxed paper

    The Spruce / Diana Chistruga

Filling:

  1. Gather the ingredients.

    Seafood Crepes With Shrimp & Lobster ingredients

    The Spruce / Diana Chistruga

  2. Heat oven to 350 F. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour, salt, cayenne, and nutmeg, Cook, stirring, for 2 minutes.

    flour, salt, cayenne, and nutmeg in a pan

    The Spruce / Diana Chistruga

  3. Slowly add half-and-half to roux; cook, stirring, until thickened and smooth. Stir in the sherry, if using. Stir in shrimp and lobster, and chopped eggs; blend well.

    seafood mixture cooking in a pot

    The Spruce / Diana Chistruga

  4. Fill each crêpe with about 2 to 3 tablespoons of the seafood mixture. Roll up and place in a lightly buttered shallow baking dish. Repeat with remaining crêpes, arranging them close together. 

    seafood crepes in a baking dish

    The Spruce / Diana Chistruga

  5. Spoon any remaining seafood mixture on the center of rolled up crêpes.

    seafood crepes with seafood mixture on top in a baking dish

    The Spruce / Diana Chistruga

  6. Melt remaining 2 tablespoons of butter and drizzle over crêpes. Sprinkle with Parmesan cheese.

    seafood crepes sprinkled with cheese in a baking dish

    The Spruce / Diana Chistruga

  7. Heat in preheated oven for about 15 minutes, or until heated through and bubbly.

    Seafood Crepes With Shrimp & Lobster in a baking dish

    The Spruce / Diana Chistruga

Recipe Tips

  • Resting the crêpe batter allows the gluten in the flour to relax, making for the most tender crêpes.
  • If you don't have a crêpe pan, a nonstick skillet will do. However, the high sides of a skillet makes the crêpes a little harder to flip.

Recipe Variations

  • Cooked bay scallops or chopped sea scallops can be substituted for the shrimp or lobster.
  • You can sprinkle the crêpes with shredded Swiss cheese instead of Parmesan.

How to Store

These crêpes are best the day they're made, but leftovers can be refrigerated in an airtight container for up to 3 days.

Make Ahead

  • The crêpe batter can be made up to 12 hours ahead.
  • You can also cook the crêpes ahead of time and keep them separated by wax paper sealed in a zip-top bag for up to 5 days in the refrigerator.

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