Shrimp-Crab Crepes in Wine-Cheese Sauce Recipe

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Shrimp-Crab Crepes in Wine-Cheese Sauce
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  1. *** CREPES: (Yield: about 18-24 crepes).
  2. In large bowl, add flour, salt and Splenda, stirring to mix.
  3. Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
  4. Cover and refrigerate at least 1 hour or up to 2 days.
  5. To makes crepes, heat frying pan to medium high (I use setting 8-1/2 on scale of 1-10) Spray frying pan with non-stick cooking spray between making each crepe.
  6. Pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
  7. Crepe should be as thin as possible.
  8. Cook about 1 minute until bottom is lightly browned.
  9. Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
  10. Remove crepe from pan and place on waxed paper.
  11. Repeat process for each crepe, stacking them as they cool.
  12. Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
  13. Remove from refrigerator 30 minutes before filling.
  14. *** WINE-CHEESE SAUCE: (Yield- about 4 cups).
  15. In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
  16. In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
  17. Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
  18. While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
  19. Boil 1 minute or until sauce thickens. Reduce heat to simmer.
  20. Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
  21. *** FILLING:.
  22. On medium-high heat, melt butter in skillet.
  23. Add onions and saute 2 minutes.
  24. Add shrimp and saute about 1 minute.
  25. Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
  26. Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
  27. Add crabmeat to sauce and gently stir to mix.
  28. *** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
  29. Starting with the Filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
  30. Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
  31. Cover with foil and bake at 450°F about 20 minutes or until heated through.
  32. Place crepes on each plate and sprinkle with Spring Onion slices.
  33. *** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
  34. Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
  35. When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
  36. Bake at 450°F 20-30 minutes or until heated through.
  37. While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
  38. *** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
  39. Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
  40. *** 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.
  41. *** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1016.76 Kcal (4257 kJ)
Calories from fat 537.54 Kcal
% Daily Value*
Total Fat 59.73g 92%
Cholesterol 371.99mg 124%
Sodium 833.92mg 35%
Potassium 527.42mg 11%
Total Carbs 57.99g 19%
Sugars 5.64g 23%
Dietary Fiber 1.73g 7%
Protein 54.48g 109%
Vitamin C 7.9mg 13%
Vitamin A 0.2mg 6%
Iron 2.1mg 12%
Calcium 570.4mg 57%
Amount Per 100 g
Calories 198.97 Kcal (833 kJ)
Calories from fat 105.19 Kcal
% Daily Value*
Total Fat 11.69g 92%
Cholesterol 72.8mg 124%
Sodium 163.19mg 35%
Potassium 103.21mg 11%
Total Carbs 11.35g 19%
Sugars 1.1g 23%
Dietary Fiber 0.34g 7%
Protein 10.66g 109%
Vitamin C 1.5mg 13%
Iron 0.4mg 12%
Calcium 111.6mg 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25
  • 26

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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