Shrimp and Scallop Crepes are a sophisticated dish that combines the delicate texture of thin crepes with the rich flavors of succulent seafood. Whether you’re hosting a special dinner or just treating yourself to a luxurious meal, this dish is sure to impress. The crepes provide a light, airy base for the creamy, seafood-packed filling, making it a perfect choice for brunch, lunch, or dinner.
Table of Contents
The Allure of Seafood in Crepes
Seafood, particularly shrimp and scallops, brings an exquisite flavor and texture to crepes that’s hard to resist. These tender, sweet morsels of the ocean elevate crepes from a simple meal to something extraordinary. Shrimp and scallops also offer great nutritional benefits, being rich in lean protein, vitamins, and minerals, while keeping the dish light and fresh.
Shrimp and Scallop Crepes: Ingredients for the Crepes
To make these crepes, you’ll need two main sets of ingredients: one for the crepes themselves and one for the seafood filling. Here’s what you’ll need:
For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 1 tablespoon melted butter
- A pinch of salt
For the filling:
- 8 oz. shrimp, peeled and deveined
- 8 oz scallops
- 1 tablespoon butter
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tablespoon white wine (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Making the Perfect Crepe Batter
Start by preparing the crepe batter. In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt. The batter should be smooth and slightly runny. Let the batter rest for about 15-20 minutes, which allows the flour to absorb the liquid and ensures soft, tender crepes.
To cook the crepes, heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a small amount of batter into the pan, swirling it around to create a thin, even layer. Cook for 1-2 minutes, then flip the crepe and cook for another minute until golden. Set the crepes aside as you prepare the filling.
Preparing the Shrimp and Scallops
To make the seafood filling, start by cleaning and prepping the shrimp and scallops. Ensure the shrimp are peeled, deveined, and tails removed, and that the scallops are patted dry to achieve a perfect sear.
In a hot skillet, melt butter and add the garlic and shallot. Sauté until fragrant. Add the shrimp and scallops to the pan and cook for 2-3 minutes on each side, until the shrimp turn pink and the scallops have a golden crust. Remove the seafood from the pan and set aside.
Shrimp and Scallop Crepes: Making a Creamy Filling
In the same skillet, add heavy cream and, if using, a splash of white wine to deglaze the pan. Stir in salt and pepper, and let the sauce simmer for 2-3 minutes until it thickens slightly. Return the cooked shrimp and scallops to the pan and stir until everything is coated in the creamy sauce. The sauce should be rich but not too heavy, letting the seafood shine.
Filling the Crepes
Now it’s time to assemble the crepes. Take each crepe and spoon a generous portion of the shrimp and scallop filling down the center. You can either fold the crepes into triangles or roll them up, depending on your preference. Be sure to drizzle a little extra sauce over the top for added richness.
Shrimp and Scallop Crepes: Finishing Touches
For an elegant finish, garnish your crepes with fresh parsley or a squeeze of lemon to brighten up the flavors. You can also drizzle a bit more cream sauce over the top, if you like. The key here is to balance the rich seafood filling with fresh, vibrant herbs and a hint of acidity.
Serving Suggestions
Shrimp and Scallop Crepes are best served hot, alongside a light side salad or roasted vegetables. For drinks, a crisp white wine like Sauvignon Blanc or Chardonnay complements the seafood perfectly. These crepes are ideal for a weekend brunch, a fancy lunch, or a dinner party where you want to impress your guests with minimal effort.
Customizing the Recipe
Feel free to tweak this recipe to suit your taste. If you prefer a different type of seafood, you can substitute the shrimp and scallops with lobster, crab, or even salmon. You can also add some sautéed mushrooms or spinach to the filling for added texture and flavor.
For those who are avoiding dairy, use coconut cream instead of heavy cream, and if you’re gluten-free, try making the crepes with a gluten-free flour blend.
Storing Leftovers
Leftover crepes and filling can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm the crepes gently in a skillet over low heat, and reheat the filling in a saucepan. Avoid the microwave, as it can make the seafood rubbery.
Making It Ahead
If you’re planning to serve these crepes for a gathering, you can prepare the crepes and filling ahead of time. Cook the crepes and store them between sheets of wax paper to prevent sticking. The seafood filling can also be made a day in advance and stored in the fridge. When ready to serve, simply assemble the crepes and reheat gently.
Tips for Perfecting the Recipe
- Don’t overcook the seafood. Shrimp and scallops cook very quickly, so keep an eye on them to prevent them from becoming tough or rubbery.
- Keep the crepes thin: A light, delicate crepe will make this dish feel more elegant and allow the seafood to stand out.
- Season the sauce to taste. A pinch of salt, pepper, and maybe even a dash of smoked paprika can add an extra layer of flavor.
Conclusion
Shrimp and scallop crepes are a wonderful way to showcase the delicate flavors of seafood in a beautifully presented dish. With tender shrimp and scallops enveloped in a rich cream sauce, all wrapped in soft, golden crepes, this dish is a true crowd-pleaser. Whether for a special brunch or an elegant dinner, these crepes will surely impress.
FAQs
- Can I use frozen shrimp and scallops?
Yes, but make sure to thaw them completely and pat them dry before cooking to avoid excess water in the pan. - What’s the best way to make gluten-free crepes?
Use a gluten-free all-purpose flour blend or Buckwheat flour for a gluten-free version of the crepes. - Can I make the crepes in advance?
Yes, you can make the crepes ahead of time and store them between wax paper in the fridge for up to 2 days. - What side dishes go well with this dish?
A fresh green salad or roasted vegetables like asparagus or Brussels sprouts would complement the richness of the crepes. - How can I lighten up the sauce?
Use half-and-half instead of heavy cream, or substitute with coconut milk for a dairy-free option.