Recipes

Shrimp and Crabcake Crêpes with Mornay Sauce

Published: 

Shrimp and Crabcake Crepes
Portions
3-6

Ingredients

For the Crêpe Batter

  • ¾ cup (95 g) all-purpose flour
  • Pinch kosher salt
  • 1 egg +1 yolk
  • 1 cup (240 ml) milk
  • 1 ½ tbsp unsalted butter, melted (plus extra for cooking)

For the Mornay Sauce

  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 1 ¾ cups (420 ml) whole milk, warmed
  • ⅓ cup (30 g) grated Parmesan
  • ¾ cup (75 g) grated Gruyère
  • Pinch ground nutmeg
  • Salt & white pepper, to taste

For the Shrimp & Crabcake Filling

  • 1 ½ tbsp butter
  • 225 g (½ lb) medium shrimp (31/40), peeled & deveined, chopped into
  • 1/2 inch pieces
  • 1 small shallot, finely minced
  • 1 garlic clove, minced
  • ¾ cup (75 g) crab meat
  • ⅓ cup (20 g) buttery cracker crumbs (Ritz)
  • Zest of 1 lemon
  • 1.5 tbsp fresh tarragon, sliced
  • 3 tbsp fresh chives, sliced
  • 3 tbsp mayonnaise
  • Salt & pepper, to taste

Directions

For the Crêpes

  1. In a bowl, whisk flour and salt. In a second bowl, whisk together eggs,milk, and melted butter, pour the wet ingredients into the dry ingredients bowl,stir gently until smooth, do not over mix.
  2. Rest batter 20 minutes (or up to overnight in fridge).
  3. Heat an 8” nonstick pan over medium heat, once hot, add a small cube of butter. Pour in ¼ cup batter, swirl in a thin coating.
  4. Cook 1–2 minutes until edges lift, flip, cook 30 seconds more.
  5. Cook the remaining crêpes. Stack them on a plate and keep warm.

For the Mornay Sauce

  1. In a saucepan, melt butter, stir in flour, cook 1 minute.
  2. Slowly whisk in milk until smooth and thickened, 3–4 minutes.
  3. Off heat, stir in Parmesan, Gruyère, and nutmeg. Season with salt and white pepper. Keep warm.

For the Shrimp & Crabcake Filling

  1. In a skillet, melt butter, sauté shallot and garlic until fragrant.
  2. Add shrimp, cook until just pink, about 2 minutes.
  3. Transfer to a bowl. Add half the tarragon, and half of the chives, reserve the rest for garnish. Stir in crab, cracker crumbs, lemon zest, and mayo.

To Assemble and Serve

  1. Lay out crêpes. Spoon filling down the center of each. Roll up gently.
  2. Place seam-side down in a lightly buttered baking dish or gratin dish.
  3. Spoon Mornay sauce generously over top.
  4. Broil (high) 2–3 minutes until sauce is bubbling and golden. Garnish with remaining chives and tarragon.