Mother's Day Recipes

Seafood Crepes

Seafood Crepes recipe

Yield: 4 servings (2 crepes each)



  • 2/3 cup Gold Medal all-purpose flour
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg


  • 2 tablespoons butter or margarine
  • 1/4 cup chopped fresh mushrooms
  • 4 medium green onions, chopped (1/4 cup)
  • 2/3 cup small cooked shrimp
  • 1 (6 ounce) package frozen cooked crabmeat, thawed, drained
  • 1/2 cup Half-and-Half
  • 2 (3 ounce) packagescream cheese, cubed
  • 1 cup (4 ounces) shredded Swiss cheese



  1. In a medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7 or 8 inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.


  1. Ina 2 quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, Half-and-Half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
  2. Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11 x 7 inch (2 quart) glass baking dish. Sprinkle with Swiss cheese.
  3. Microwave uncovered on HIGH for 4 to 6 minutes or until cheese is melted and crepes are heated through.
  4. Sprinkle with remaining 2 tablespoons onions.


Do-Ahead Tip: Freeze cooked crepes, layered between wax paper, up to 3 months. Thaw uncovered at room temperature about 15 minutes or until soft.

How-To: Instead of microwaving the filled crepes, they can be baked at 350 degrees F for about 15 minutes or until warm and bubbly.


Per serving: Calories 585 (Calories from Fat 350 ); Total Fat 39g (Saturated Fat 22g); Cholesterol 280mg; Sodium 690mg; Total Carbohydrate 25g (Dietary Fiber 1g); Protein 35g

Percent Daily Value*: Vitamin A 3%; Vitamin C 4%; Calcium 50%; Iron 20%

Exchanges: 1 1/2 Starch; 4 1/2 Lean Meat; 5 Fat

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker

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