Seafood Crepes Bearnaise Recipe
Seafood Crepes Bearnaise Recipe photo by Taste of Home
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Seafood Crepes Bearnaise Recipe

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“This family favorite is a great treat on chilly nights. It’s warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls.” Kristy Barnes-Armstrong - Marysville, Washington
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES: 5 servings


  • 1 cup 2% milk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 envelopes bearnaise sauce
  • 1/2 pound bay scallops
  • 2 teaspoons butter
  • 1/2 pound cooked small shrimp, peeled, deveined and chopped
  • 1 cup imitation crabmeat
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

2 each: 637 calories, 40g fat (25g saturated fat), 320mg cholesterol, 1059mg sodium, 31g carbohydrate (8g sugars, 1g fiber), 36g protein.


  1. In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup batter into the 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 batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling.
  4. Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted. Yield: 5 servings.
Originally published as Seafood Crepes Bearnaise in Simple & Delicious March/April 2010, p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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s_pants User ID: 174050 171115
Reviewed Mar. 15, 2012

"This takes awhile to make even after chilling the batter. It took me about 20 minutes to make the crepes and then additional time to make the filling. It was excellent though and I will make it again."

TammyMaurer User ID: 6312668 120652
Reviewed Oct. 30, 2011

"This was a very simple recipe to make. I actually made the crepes the day befor, but decided to make the dish for Sunday dinner. I substituted the crab and imitation card for lobster and imitation lobster. We both loved it. I had enough filling to make five extra crepes, so I have prepared a dish for the freezer. Looking forward to see if this works well for a frozen prepared dish."

wmccallum User ID: 4850304 146036
Reviewed Oct. 24, 2010

"Instead of the seafood mix, I use imitation crab. Rich & delicious.

I have also used scrambled eggs & bacon to make a breakfast crepe."

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