Seafood Crepes with Bearnaise Sauce Seafood Crepes with Bearnaise Sauce

Author: Canadian Living

I started making this dish for my wife before she became a mother because she loves it so much. Now that she is a mom, we've made it a Mother's Day tradition.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2002


Bearnaise Sauce:


In skillet, melt butter over medium heat; cook onion and garlic until softened, about 3 minutes. Add shrimp and wine; cook over medium-high heat, stirring, until shrimp are pink, 2 minutes. Add crab and pepper; cook until hot, about 1 minute. Stir in cheese; remove from heat and keep warm.

On heatproof or microwaveable plate, warm crepes, covered, in 200°F (100°C) oven for 10 minutes or at High for 20 seconds.

Bearnaise Sauce: Meanwhile, in pan, bring 1/4 cup (50 mL) water, vinegar, shallot and pepper to simmer over medium heat; cook until reduced by half, about 3 minutes.

In bowl, whisk yolks until pale; whisk in vinegar mixture. Place bowl over saucepan of simmering water; cook, whisking, until thickened enough to coat back of spoon, about 5 minutes. Slowly drizzle in butter, whisking constantly. Whisk in tarragon. Remove from heat; whisk for 30 seconds.

Divide shrimp mixture among crepes and roll up. Serve with b?naise sauce.

Nutritional facts Per serving: about

  • Sodium 1,074 mg
  • Protein 49 g
  • Calories 734.0
  • Total fat 52 g
  • Cholesterol 545 mg
  • Saturated fat 27 g
  • Total carbohydrate 15 g


  • Iron 32.0
  • Folate 35.0
  • Calcium 50.0
  • Vitamin A 57.0
  • Vitamin C 12.0
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Seafood Crepes with Bearnaise Sauce