There’s something so luxurious about biting into a soft, delicate crepe filled with creamy seafood goodness.
These seafood crepes are my favorite dish to serve when I want something elegant yet cozy—perfect for brunch, dinner, or even special occasions.
They’re buttery, savory, and utterly satisfying, combining tender seafood with a rich, creamy filling and a cheesy topping that melts beautifully in the oven.
Why I Love This Recipe
Feels fancy but is surprisingly simple to make
Great way to use up leftover seafood
Creamy, cheesy filling that’s indulgent and comforting
Perfect for meal prep or make-ahead dinners
Customizable—you can use any seafood you love!
What You’ll Need (Ingredient Highlights)
Flour, eggs & milk – These build the base for soft, flexible crepes
Cooked seafood – A mix of shrimp, crab, lobster, or scallops adds variety and flavor
Cream cheese & half-and-half – Create a smooth, velvety filling
Mushrooms & green onions – Add earthiness and a savory depth
Swiss cheese – Melts beautifully on top for that golden finish
Sherry wine (optional) – Adds a touch of sophistication and sweetness
Pro Tips Before You Start
Let the crepe batter rest for 10–15 minutes before cooking
Cook crepes in a nonstick pan and swirl gently for even coverage
Stack cooked crepes with wax paper to prevent sticking
Use a mix of seafood for the most complex flavor
Don’t skip the Swiss cheese topping—it really ties it all together
How to Make Seafood Crepes
Step 1: Make the Crepes
In a large bowl, whisk together the flour, salt, and baking powder.
Add the milk, eggs, and melted butter, then blend until smooth.
Heat a lightly greased 8-inch skillet over medium heat.
Pour a small amount of batter and swirl to coat the pan evenly.
Cook until the top is dry and edges lift easily, then flip and cook briefly on the other side.
Stack cooked crepes on a plate with wax paper in between.
Step 2: Prepare the Filling
In a skillet, sauté the chopped mushrooms and green onions in butter until soft and fragrant.
Stir in the cooked seafood, cream cheese, half-and-half, and parsley.
Cook over medium heat until the mixture becomes smooth and creamy.
If using, add a splash of sherry wine and stir to combine. Remove from heat.
Step 3: Fill and Bake
Preheat the oven to 350°F (175°C).
Spoon a portion of the seafood filling into each crepe and roll them up.
Arrange crepes seam-side down in a baking dish.
Sprinkle Swiss cheese over the top.
Bake for 20 minutes, or until hot and bubbly with melted cheese on top.
What to Serve It With
A crisp green salad with lemon vinaigrette
Roasted asparagus or steamed green beans
A glass of chilled white wine or sparkling water
Crusty bread for soaking up the filling
Fresh fruit salad for a light dessert
Variations / Substitutions
Use only one type of seafood if preferred (shrimp or crab work great)
Swap Swiss cheese for Gruyère or Fontina
Add chopped spinach or artichokes to the filling
Use gluten-free flour for the crepes
Add a pinch of nutmeg to the filling for depth
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days
Reheat: Warm in the oven at 300°F until heated through, or microwave gently
Make-ahead: Crepes and filling can be made a day in advance and assembled just before baking
Freeze: You can freeze cooked crepes (without cheese topping) for up to 1 month
Best fresh: While they reheat well, these crepes shine brightest fresh from the oven
FAQs
Can I make the crepes ahead of time?
Yes! Stack them with wax paper between and refrigerate for up to 2 days.
Can I use frozen seafood?
Absolutely—just make sure it’s fully cooked and well-drained before adding to the filling.
Is the sherry wine necessary?
Not at all, but it adds a lovely touch. You can omit or replace with a splash of broth.
What pan is best for crepes?
A nonstick skillet or crepe pan gives the best results with minimal sticking.
Can I use cream instead of half-and-half?
Yes, heavy cream makes it even richer—use it if you want a more decadent filling.
How do I keep the crepes from tearing?
Be gentle when flipping, and don’t overfill.
Let them cool slightly after cooking to become more flexible.
Can I serve these cold?
They’re best warm, but you can enjoy leftovers cold if you like!
Final Thoughts
These seafood crepes are everything I love in a dish—comforting, flavorful, and elegant.
They’re just the kind of meal you serve when you want to impress without spending hours in the kitchen.
Whether it’s a cozy brunch or a special dinner, this recipe delivers serious wow-factor with minimal fuss.
Make a batch and watch them disappear—your guests (or family) will thank you.
Seafood Crepes Bake
Ingredients
For the Crepes:
- 2 1/4 cups flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups milk
- 3 eggs
- 2 tablespoons butter melted
For the Filling:
- 6 medium mushrooms chopped
- 3 tablespoons green onions sliced
- 3 tablespoons butter
- 3 1/2 cups cooked seafood lobster, crab, scallops, shrimp, chopped
- 8 ounces cream cheese cubed
- 1/3 cup half-and-half
- 3 tablespoons fresh parsley chopped
- 2 tablespoons sherry wine optional
- 1 cup Swiss cheese shredded
Instructions
- In a bowl, whisk flour, salt, and baking powder.
- Add milk, eggs, and melted butter; blend until smooth.
- Heat a greased skillet.
- Pour batter, swirl to coat, and cook each side until lightly browned.
- Stack crepes.
- In another skillet, sauté mushrooms and green onions in butter.
- Add seafood, cream cheese, half-and-half, and parsley.
- See full steps with tips & photos → https://mischacrossing.com/elegant-seafood-crepes/
Notes
- You can make the crêpes a day ahead and refrigerate them for quicker assembly.
- Substitute the seafood with just shrimp or crab if preferred.
