Seafood Crepes With Shrimp & Lobster

Seafood Crepes
Diana Miller/Dorling Kindersley/Getty Images
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
586 Calories
38g Fat
26g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 586
% Daily Value*
Total Fat 38g 49%
Saturated Fat 22g 110%
Cholesterol 423mg 141%
Sodium 1197mg 52%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 34g
Vitamin C 2mg 10%
Calcium 285mg 22%
Iron 2mg 13%
Potassium 451mg 10%
*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.


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


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

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

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

  4. Remove the crepe to a plate and repeat with the remaining batter. 

  5. Separate crepes with sheets of waxed paper.


  1. Heat the oven to 350 F. 

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

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

  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 the remaining crepes, arranging them close together. 

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

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

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