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Creamy Seafood Stuffed Crepes

These luxurious crepes are filled with a creamy mixture of shrimp, crab, and cheeses, baked to perfection under a blanket of Alfredo sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb shrimp, peeled and deveined Dry lightly on paper towels to avoid excess moisture.
  • 1/2 cup lump crab meat Fold in last to preserve lumps and texture.
  • 1 cup ricotta cheese Can be replaced with mascarpone for a silkier texture.
  • 3 cloves garlic, minced Sautéed with butter for flavor.
  • 2 tbsp butter For sautéing garlic.
  • 2 tbsp chopped parsley For added brightness.
  • Salt and pepper to taste Adjust based on preference.
For Assembly
  • 6 thin crepes Very thin crepes are recommended for best results.
  • 1 1/2 cups Alfredo sauce Can be substituted with a lemon-butter sauce.
  • 1 cup shredded mozzarella For topping.
  • 1/2 cup grated parmesan For topping.

Method
 

Preparation of Filling
  1. In a skillet over medium heat, melt butter and sweat the minced garlic until fragrant, about 30 seconds.
  2. Add the shrimp and sauté until just tender and opaque, 2–3 minutes.
  3. Remove from heat, chop coarsely if large, and fold into a bowl with the crab meat, ricotta, salt, and pepper.
  4. Stir in chopped parsley for brightness.
Assembling the Crepes
  1. Lay each crepe on a work surface.
  2. Spoon an even portion of filling down the center of each crepe, then roll tightly, tucking in the ends.
Baking the Crepes
  1. Nestle the rolled crepes in a buttered baking dish, seam-side down.
  2. Pour the Alfredo sauce over the tops, ensuring it seeps into the folds.
  3. Scatter shredded mozzarella and grated parmesan evenly across the crepes.
  4. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the sauce is bubbling and the cheese is golden.
  5. Allow to rest a few minutes before serving.

Notes

Serve warm with a spoonful of sauce and a sprinkle of parsley. Complement with a light salad or steamed asparagus. Allow the assembled dish to sit for 5-10 minutes before serving to stabilize the sauce.