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Shrimp-Crab Crepes in Wine-Cheese Sauce: A Culinary Masterpiece

I remember the first time I tasted a crepe – it was at a small bistro in Paris, filled with sweet strawberries and cream. That simple crepe sparked a lifelong love affair with the delicate, versatile pancake. Over the years, I’ve experimented with countless fillings, from savory to sweet, but this Shrimp-Crab Crepe in Wine-Cheese Sauce remains a perennial favorite. It’s elegant, decadent, and surprisingly easy to make, perfect for impressing guests or treating yourself to a luxurious meal.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 16-20 crepes
Serves: 8
Dietary Type: Not Diet-Friendly

Ingredients

CREPES

4 large eggs
2 cups all-purpose flour
1/4 cup butter, melted
1 cup cold water (may need a little more)
1 cup cold skim milk
1 teaspoon sea salt or 1 teaspoon salt
1 tablespoon Splenda granular

WINE-CHEESE SAUCE

1/4 cup cornstarch
1 cup milk (skim, whole or 2%)
1/3 cup dry vermouth
3 cups whipping cream
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
2 cups grated Swiss cheese (8 ounces) or 2 cups Alpine Lace low-fat Swiss cheese (8 ounces)

FILLING

1/4 cup butter
2 cups chopped cooked shrimp (about 1 pound in-shell raw)
2 cups lump crabmeat (fresh or pasteurized)
2-3 green onions with tops, minced
1/4 cup dry vermouth
1/4 teaspoon ground black pepper

GARNISHES

2-3 spring onions, thinly sliced
16 dashes ground nutmeg
16 sprigs parsley

Equipment Needed

Large bowl
Whisk
Frying pan (8-inch)
Non-stick cooking spray
Waxed paper
Gallon resealable plastic bag
Small bowl
Skillet
9×13 inch casserole dishes (2)
Foil

Instructions

CREPES: (Yield: about 18-24 crepes). In a large bowl, add the flour, salt, and Splenda, stirring to mix well.
Add all the remaining ingredients (eggs, melted butter, cold water, and cold skim milk) and stir to make a smooth, thin batter. If the batter is too thick, add 1-2 tablespoons more water.
Cover the batter and refrigerate for at least 1 hour, or up to 2 days. This allows the gluten to relax, resulting in more tender crepes.
To make the crepes, heat a frying pan to medium-high heat (I use setting 8-1/2 on a scale of 1-10). Spray the frying pan with non-stick cooking spray between making each crepe.
Pour 3-4 tablespoons of batter into the frying pan and tilt the pan, turning it in a circle, to cover about an 8-inch circle on the bottom of the pan. The crepe should be as thin as possible.
Cook for about 1 minute until the bottom is lightly browned.
Loosen the edges of the crepe, and gently turn the crepe over and cook for about 30 seconds. Do NOT brown the second side of the crepe.
Remove the crepe from the pan and place it on waxed paper.
Repeat the process for each crepe, stacking them as they cool.
Place the stack of crepes in a gallon resealable plastic bag; remove as much air as possible, seal, and refrigerate for up to 2 days.
Remove the crepes from the refrigerator 30 minutes before filling.
WINE-CHEESE SAUCE: (Yield- about 4 cups). In a small bowl, mix the cornstarch with the milk to form a slurry. Set aside.
In a skillet on medium-high heat, bring the dry vermouth to a boil and cook until only 1-2 tablespoons remain in the pan. This concentrates the flavor.
Add the whipping cream, Old Bay seasoning, and pepper, whisking constantly until the mixture just comes to a boil.
While whisking the sauce, immediately add the cornstarch slurry; continue whisking over heat until the mixture just comes to a boil.
Boil for 1 minute or until the sauce thickens. Reduce heat to simmer.
Add all the Swiss cheese, stirring constantly until the sauce is smooth and creamy. Set aside while preparing the crab-shrimp mixture.
FILLING: On medium-high heat, melt the butter in a skillet.
Add the minced green onions and saute for 2 minutes.
Add the chopped cooked shrimp and saute for about 1 minute.
Add the dry vermouth and continue to cook until most of the liquid has been absorbed. Remove from heat and set aside.
Add 2 to 2-1/2 cups of the Wine-Cheese Sauce into the shrimp mixture. Stir to mix well.
Add the lump crabmeat to the sauce and gently stir to mix.
TO ASSEMBLE: On the lower 1/3 of each crepe, place 3-4 tablespoons of filling down that third.
Starting with the Filling edge, roll the crepe and place it seam-side down in a 9×13-inch casserole dish, placing eight crepes (not touching) in each of two 9×13-inch casserole dishes.
Evenly spoon the remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
Cover with foil and bake at 450°F (232°C) for about 20 minutes or until heated through.
Place crepes on each plate and sprinkle with sliced spring onions. Garnish with a parsley sprig.
MAKE-AHEAD DIRECTIONS: Assemble the crepes as directed and place them in the casserole dishes (not touching) as directed. Gently pat a layer of plastic wrap over the crepes. Cover with foil and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes. Bake at 450°F (232°C) for 20-30 minutes or until heated through. While the crepes are heating, place the chilled Wine-cheese Sauce in a double boiler and slowly heat the sauce, stirring frequently.
TO SERVE AS A CASSEROLE: When ready to serve, remove the casserole from the oven. Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
TO SERVE INDIVIDUALLY – for best presentation: Place 2 crepes on each plate, top with hot Wine-cheese Sauce, a light sprinkle of nutmeg and a few spring onion slices. Serve immediately.

NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.

Expert Tips & Tricks

Don’t overmix the crepe batter! Overmixing develops the gluten, leading to tough crepes. A few lumps are okay.
Use a crepe pan if you have one, but a good non-stick skillet works just as well.
Keep the cooked crepes warm in a low oven (around 200°F) until you’re ready to assemble them.
If your Wine-Cheese sauce gets too thick, add a splash more milk or cream to thin it out.
For a richer flavor, try using a combination of Gruyere and Swiss cheese in the sauce.

Serving & Storage Suggestions

Serve the Shrimp-Crab Crepes immediately after baking for the best flavor and texture. As mentioned above, adding the hot wine-cheese sauce after baking, when serving individually, keeps the shape of the crepes better.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or in a microwave until warmed through. Note that the crepes may become slightly softer upon reheating.

Freezing is not recommended as the sauce may separate and the crepes may become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	728.3 kcal	N/A
Calories from Fat	504 g	69%
Total Fat	56 g	86%
Saturated Fat	34.3 g	171%
Cholesterol	275.5 mg	91%
Sodium	551.5 mg	22%
Total Carbohydrate	36.1 g	12%
Dietary Fiber	1.2 g	4%
Sugars	1.1 g	4%
Protein	18.1 g	36%

Variations & Substitutions

Seafood: Feel free to substitute lobster, scallops, or other types of fish for some of the shrimp or crab.
Cheese: Experiment with different types of cheese in the sauce, such as Gruyere, Fontina, or Parmesan.
Vegetables: Add sautéed mushrooms, spinach, or asparagus to the filling for extra flavor and nutrients.
Gluten-Free: Use a gluten-free flour blend to make the crepes gluten-free.
Lower Fat: Use low-fat Swiss cheese and skim milk in the wine-cheese sauce.

FAQs (Frequently Asked Questions)

Q: Can I make the crepes ahead of time?
A: Yes, absolutely! Crepes can be made up to 2 days in advance and stored in the refrigerator in a sealed plastic bag.

Q: Can I use frozen shrimp and crab?
A: Fresh seafood is always best, but frozen shrimp and crab can be used if thawed completely and patted dry.

Q: How do I prevent the crepes from sticking to the pan?
A: Make sure your pan is properly heated and well-greased with non-stick cooking spray between each crepe.

Q: Can I use a different type of milk in the sauce?
A: Yes, you can use any type of milk you prefer, but the richness and flavor will vary accordingly.

Q: Can the wine-cheese sauce be made ahead of time?
A: Yes, the sauce can be made a day ahead of time and reheated gently in a double boiler or on low heat, stirring frequently, before assembling the crepes.

Final Thoughts

This Shrimp-Crab Crepe recipe is more than just a meal; it’s an experience. The delicate crepes, the rich and creamy wine-cheese sauce, and the succulent seafood filling create a symphony of flavors that will delight your taste buds. Don’t be intimidated by the number of steps – each one is simple and straightforward. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will impress your friends and family. Bon appétit! I would love to hear your comments or tweaks of the recipe. Consider serving a chilled glass of crisp white wine alongside these savory crepes!

Shrimp-Crab Crepes in Wine-Cheese Sauce Recipe