Shrimp & Mushroom Crepes
Shrimp and mushroom crepes are an elegant yet approachable dish that combines delicate, tender crepes with a rich, savory filling. Juicy shrimp and earthy mushrooms are sautéed in butter, garlic, and onions, then finished with cream and a splash of white wine for depth. These crepes are perfect for brunch, lunch, or a light dinner, offering a balance of textures and flavors that feels indulgent without being heavy.
The thin, soft crepes provide the perfect vessel for the creamy, flavorful filling, making each bite satisfying. This recipe is versatile, allowing for customization with herbs, cheeses, or even a hint of citrus to brighten the dish.
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
Crepe Batter
1 cup all-purpose flour
2 large eggs
1½ cups milk
¼ teaspoon salt
2 tablespoons butter, melted
Filling & Sauce
200g shrimp, peeled and deveined
150g mushrooms, sliced
2 tablespoons butter
1 small onion, finely chopped
1 clove garlic, minced
½ cup cream
¼ cup white wine (optional)
Salt and black pepper, to taste
Instructions
Prepare the crepe batter by whisking flour, eggs, milk, salt, and melted butter until smooth. Let rest for 15 minutes.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Cook crepes by pouring about ¼ cup of batter into the pan and swirling to coat evenly. Cook 1–2 minutes per side until lightly golden. Repeat with remaining batter, stacking crepes on a plate.
Melt butter in a skillet over medium heat for the filling.
Sauté onions and garlic for 2–3 minutes until softened and fragrant.
Add mushrooms and cook 4–5 minutes until tender and lightly browned.
Add shrimp and cook 2–3 minutes until pink and just cooked through.
Deglaze with white wine (if using) and let it reduce slightly.
Stir in cream and season with salt and black pepper. Simmer for 2–3 minutes until the sauce thickens slightly.
Assemble crepes by spooning filling onto each crepe, folding or rolling, and serving immediately. Garnish with fresh herbs if desired.
Tips
Resting crepe batter helps achieve tender, flexible crepes.
Use a non-stick skillet for easy crepe flipping.
Keep crepes warm between layers of parchment or foil.
Slice mushrooms evenly to ensure uniform cooking.
Don’t overcook shrimp; they should be just pink and firm.
Adjust cream quantity for thicker or looser sauce.
Use white wine for depth, but it can be omitted for a non-alcoholic version.
Stir gently to avoid breaking shrimp or crepes.
Season progressively to balance flavors.
Garnish with parsley, chives, or lemon zest for freshness.
Variations
Add grated Parmesan or Gruyère for extra richness.
Include spinach or arugula for greens in the filling.
Swap shrimp for scallops or crab meat.
Use crepes made with whole wheat or gluten-free flour.
Add a pinch of nutmeg to the cream sauce for warmth.
Include sun-dried tomatoes for sweetness and tang.
Use garlic butter instead of plain butter for more flavor.
Add a splash of sherry or brandy for a richer sauce.
Top with a light drizzle of truffle oil for an upscale touch.
Fold crepes into triangles or rolls for an attractive presentation.
Q&A
Can crepes be made ahead?
Yes, stack with parchment paper and store in the refrigerator for up to 24 hours.
Can I freeze crepes?
Yes, separate with parchment and freeze up to 2 months; thaw before filling.
Can I use other seafood?
Scallops, crab, or lobster all work beautifully.
How can I make the sauce thicker?
Simmer a few extra minutes or add a teaspoon of cornstarch slurry.
Can I make this dairy-free?
Use coconut cream or a plant-based cream substitute.
Can I add herbs?
Yes, parsley, tarragon, or chives complement shrimp and mushrooms.
Can the filling be made in advance?
Yes, cook and cool, then reheat gently before assembling.
Should the crepes be warm when filling?
Yes, warm crepes fold more easily without tearing.
Can I use frozen shrimp?
Yes, thaw completely and pat dry to avoid excess moisture.
What should I serve with this dish?
A simple green salad or steamed vegetables make a balanced meal.
Nutrition
(Approximate per serving)
Calories: 350–400
Protein: 25–28g
Carbohydrates: 30–35g
Fat: 18–20g
Fiber: 2–3g
Sodium: Varies depending on seasoning and stock
This dish is protein-rich and satisfying, with moderate carbohydrates and fats from the crepe and cream sauce. Adding vegetables boosts fiber and micronutrients.
Conclusion
Shrimp and mushroom crepes are a luxurious yet approachable dish, perfect for a special brunch or dinner. The combination of soft crepes, savory seafood, earthy mushrooms, and creamy sauce creates a comforting and elegant experience. With minimal ingredients and simple techniques, this recipe elevates classic crepes into a filling and flavorful main course that’s sure to impress.