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Creamy Scallop Crepes

 Creamy Scallop Crepes
This award winning Swiss cheese-and-scallop-filled crepe recipe comes from Doreen Kelly of Hatboro, Pennsylvania. For extra flavor, Doreen also likes to add 1/4 teaspoon fresh dill weed to the crepe batter before refrigerating.
6 ServingsPrep: 45 min. + chilling Bake: 15 min.


  • 2 egg whites
  • 1 egg
  • 1-1/2 cups fat-free milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pound bay scallops
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/8 teaspoon white pepper
  • 1 pound sliced fresh mushrooms
  • 4 green onions, sliced
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2/3 cup fat-free evaporated milk
  • 1/2 cup shredded reduced-fat Swiss cheese


  • In a small bowl, beat the egg whites, egg and milk. Combine flour and
  • salt; add to milk mixture and mix well. Cover and refrigerate for 1
  • hour.
  • Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe
  • batter; pour 2 tablespoons into center of skillet. Lift and tilt pan
  • to coat bottom evenly. Cook until top appears dry; turn and cook
  • 15-20 seconds longer. Remove to a wire rack. Repeat with remaining

2 of 2

Creamy Scallop Crepes (continued)

Directions (continued)

  • batter, coating skillet with cooking spray as needed. When cool,
  • stack crepes with waxed paper or paper towels in between.
  • In a large nonstick skillet, bring the scallops, wine and pepper to a
  • boil. Reduce heat; simmer for 3-4 minutes or until scallops are firm
  • and opaque. Drain, reserving cooking liquid; set liquid and scallops
  • aside.
  • In the same skillet, saute mushrooms and onions in butter until
  • almost tender. Sprinkle with flour; stir until blended. Gradually
  • stir in evaporated milk and reserved cooking liquid. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Remove from
  • the heat. Stir in cheese and scallops.
  • Spread 1/3 cup filling down the center of each crepe; roll up and
  • place in a 13-in. x 9-in. baking dish coated with cooking spray.
  • Cover and bake at 350° for 12-15 minutes or until heated
  • through. Yield: 6 servings.
Nutritional Facts: 2 filled crepes equals 319 calories, 8 g fat (4 g saturated fat), 79 mg cholesterol, 463 mg sodium, 32 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.