4 Reviews of Herbed Seafood Crepes With Mornay Sauce

From: chia

On Feb 26, 2006

we made this recipe yesterday for the french forum crepe cook along. the filling was incredible! i used half a pound each of shrimp and bay scallops, and i couldn't resist adding 8 oz sliced cremini mushrooms. a simple, elegant, delicious dish.

From: Chef #381762

On Nov 11, 2006

Allow plenty of time to make this, but it's worth it! I doubled the recipe, added sauteed mushrooms, as well as the zest of one lemon. I placed the assembled crepes into a rectangular casserole dish ahead of time, covered with foil and heated it in the oven just before serving and then put it under the broiler with additional cheese. Your guests will be impressed!

From: michelle 1970

On Sep 2, 2008

very good i added baby scallops and imitation crab to the shrimp as i used to buy these at a local grocery store in Campbell River B.C. on Vancouver Island both my husband and i absolutely loved them and i made them for our anniversary and he loved them the only thing is i would not add so much sauce but throw in mushroom buttons and seasonings.

From: I'mPat

On Mar 21, 2007

Yummy, had no gruyere, used cheddar and parmesan, also some mushrooms and a mixture of cooked prawns, oysters, fish and scallops (poached these in wine/water first)and served with steam vegies. Looked elegant on the plate.