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Seafood Crepes Bearnaise

 Seafood Crepes Bearnaise
“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
5 ServingsPrep: 30 min. + chilling Bake: 10 min.


  • 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


  • 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.
  • 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.
  • Prepare bearnaise sauce according to package directions. Meanwhile,

2 of 2

Seafood Crepes Bearnaise (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 2 filled crepes equals 637 calories, 40 g fat (25 g saturated fat), 320 mg cholesterol, 1,059 mg sodium, 31 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.