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.
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Updated on 07/13/21
Seafood Crepes With Shrimp & Lobster

The Spruce / Diana Chistruga
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
586 Calories
38g Fat
26g Carbs
34g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 586
% Daily Value*
Total Fat 38g 49%
Saturated Fat 22g 110%
Cholesterol 423mg 141%
Sodium 1195mg 52%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Total Sugars 7g
Protein 34g
Vitamin C 2mg 8%
Calcium 282mg 22%
Iron 2mg 13%
Potassium 441mg 9%
*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 crepes make a wonderful brunch or lunch dish, along with your favorite salad. Use shrimp and lobster in the crepes, or use all shrimp or all lobster, or replace the lobster with crab meat or scallops.

The crepes 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 crepes 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 crepes, which would cut cooking time significantly.

Ingredients

For the Crepes:

  • 2 large eggs

  • 3/4 cup milk

  • 1/2 cup all-purpose flour

  • 2 tablespoons unsalted butter, melted

  • 1/4 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

Crepes:

  1. Gather the ingredients.

    ingredients for crepes

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

    crepe in a pan

    The Spruce / Diana Chistruga

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

    crepe on a plate

    The Spruce / Diana Chistruga

  6. Separate crepes 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 crepe with about 2 to 3 tablespoons of the seafood mixture. Roll up and place in a lightly buttered shallow baking dish. Repeat with remaining crepes, 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 crepes.

    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 crepes. 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