Sumptuous Gluten-Free Crepes. Yes….Crepes!!!

Seafood Crepes
Recipe Type: Main Dish
Cuisine: Seafood Crepes
Author: Gluten-Free Prairie
Prep time:
Cook time:
Total time:
Serves: 8 filled crepes
A gluten-free crepe that will actually roll up? What??? Yes! Gluten-Free Prairie Pancake and Waffle Mix also makes an unbelievable crepe. They can even be made ahead and reheated before adding the mixture
  • 3 tablespoons butter
  • 6 medium mushrooms, chopped
  • 3 tablespoons chopped parsley, sliced
  • 4 cups cooked lobsters, crab, scallops shrimp, chopped into bite sized pieces
  • 8 ounces cream cheese, room temp and cut into cubes
  • 1/3 cup half-and-half
  • 2 tablespoons sherry wine (optional)
  • 1 cup white cheddar cheese, shredded
  • 1/4 cup chopped green onion (chopped for topping)
  • 8 GFP crepes (made with Our Best Pancake and Waffle Mix)
  1. For crepes;.
  2. Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
  3. Heat an 8″ skillet or crepe pan, (copper is my favorite) on medium high.
  4. Pour a scant 1/4 cup batter and, swirl immediately swirl it around to coat the pan.
  5. Cook until top is dry and bottom is light brown. Flip and cook the other side.
  6. Stack and keep warm.
  7. Want to make them ahead? Simply stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
  8. For the Seafood Mixture:
  9. Saute the mushrooms and green onion in butter until tender. Add seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
  10. Assemble: place 1/4 cup seafood filling, roll and place in a two baking dishes, 12″ x 71/2″ x 2″, seam side down. Top each pan with the Swiss cheese and sprinkle with green onions and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.