There’s something incredibly cozy yet classy about a dish like Seafood Crepes.
Whenever I want to impress guests or treat myself to a luxurious brunch or light dinner, these delicate crepes—filled with creamy seafood and topped with melted Swiss—never disappoint.
Why I Love This Recipe
This recipe feels like a trip to a seaside café in France.
The crepes are thin and soft, the filling is rich and creamy, and the seafood gives it a touch of coastal elegance.
Best of all? You can prepare it ahead and bake it when ready to serve.
What You’ll Need (Ingredient Highlights)
Flour, milk, eggs – Basic pantry staples for making perfect crepes.
Mixed seafood – A blend of lobster, shrimp, crab, or scallops adds flavor and texture.
Cream cheese + half-and-half – For that smooth, velvety filling.
Mushrooms & green onions – Provide umami and aromatic depth.
Swiss cheese – Melts beautifully over the top for a golden finish.
Sherry wine – Optional but adds a subtle sophistication.
Pro Tips Before You Start
Use non-stick pans or well-seasoned skillets for easy crepe release.
Let the crepe batter rest 15–30 minutes for smoother texture.
Don’t overfill the crepes—less is more for tidy rolling.
The filling can be made a day in advance and chilled.
How to Make Seafood Crepes
Step 1: Make the Crepe Batter
In a mixing bowl, whisk together flour, salt, and baking powder.
Add milk, eggs, and melted butter, then blend until smooth and lump-free.
Set the batter aside to rest while you prepare the filling.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium heat and lightly brush with butter.
Pour in a thin layer of batter, swirl to coat the pan, and cook until the top is set and bottom is golden.
Flip and cook briefly on the other side. Repeat and stack the crepes.
Step 3: Make the Seafood Filling
Sauté chopped mushrooms and green onions in butter until tender.
Add the mixed seafood, cream cheese, half-and-half, and parsley.
Stir over medium heat until smooth and creamy. Add sherry if using.
Step 4: Fill and Roll the Crepes
Place a spoonful of filling onto each crepe.
Roll them up and place seam-side down in a baking dish.
Step 5: Bake and Serve
Top the rolled crepes with shredded cheese.
Bake until heated through and the cheese is melted. Serve warm and enjoy!
What to Serve It With
Light green salad with vinaigrette
Roasted asparagus or sautéed spinach
A glass of chilled white wine
Fresh fruit or citrus for contrast
Variations / Substitutions
Use all shrimp or just crab if you don’t have mixed seafood.
Replace cream cheese with mascarpone or ricotta.
Add a dash of Old Bay or cayenne for spice.
Swap Swiss cheese for Gruyère or Parmesan.
Storage & Leftovers
Store leftover crepes in an airtight container for up to 2 days.
Reheat in the oven at 300°F until warmed through.
Crepes can be frozen (unfilled) between wax paper sheets.
FAQs
Can I make the crepes ahead of time?
Yes! Make them a day in advance and store them stacked with wax paper.
What seafood works best?
A mix of lobster, shrimp, crab, or scallops is ideal—use what you have.
Can I use frozen seafood?
Absolutely—just make sure it’s fully thawed and drained before cooking.
Is the sherry wine necessary?
No, but it adds a delicious richness. You can skip it or substitute white wine.
How do I keep crepes from tearing?
Make sure your batter is smooth and the pan is hot enough to set the crepe quickly.
Can this be made gluten-free?
Yes, use a gluten-free all-purpose flour for the crepes.
What’s a good substitute for Swiss cheese?
Gruyère or Fontina are both excellent melty options.
Final Thoughts
These Seafood Crepes feel like something you’d order at a cozy seaside bistro, yet they’re incredibly simple to make at home.
The combination of tender seafood, creamy filling, and bubbly cheese is pure comfort—and perfect for brunch, date night, or any time you want to serve something unforgettable.
