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Creamy Scallop Crepes

3 reviews
Total Time
Prep: 45 min. + chilling Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Doreen Kelly, Roslyn, Pennsylvania

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Aug. 17, 2023

These savory crepes feel so elegant for the holidays. I like to add a fourth teaspoon of fresh dill weed to the crepe batter. —Doreen Kelly, Hatboro, Pennsylvania

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Test Kitchen Approved

Creamy Scallop Crepes

3 reviews
Prep Time 45 min
Cook Time 15 min
Yield 6 servings

Ingredients

  • 2 large egg whites
  • 1 large egg
  • 1-1/2 cups fat-free milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • FILLING:
  • 1 pound bay scallops
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/8 teaspoon white pepper
  • 1 pound sliced fresh mushrooms
  • 4 green onions, sliced
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2/3 cup fat-free evaporated milk
  • 1/2 cup shredded reduced-fat Swiss cheese
  • Sliced green onions, optional
Text Ingredients

Directions

  1. In a small bowl, beat egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons into 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, brushing skillet with melted butter as needed. When cooled, stack crepes with waxed paper or paper towels in between.
  3. In a large nonstick skillet, bring scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside.
  4. In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Stir in cheese and scallops.
  5. Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes. If desired, sprinkle crepes with sliced green onions.

Nutrition Facts

2 crepes: 331 calories, 10g fat (6g saturated fat), 76mg cholesterol, 641mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 24g protein. Diabetic exchanges: 3 lean meat, 2 starch, 2 fat.

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