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Seafood Crepes Bearnaise

3 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. + chilling Bake: 10 min.

Makes

5 servings

Updated: Oct. 04, 2022
“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
Seafood Crepes Bearnaise
Seafood Crepes Bearnaise Recipe photo by Taste of Home
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Ingredients

  • 1 cup 2% milk
  • 3 large eggs
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 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 shredded cheddar cheese

Directions

  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 13x9-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.

Nutrition Facts

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