Crepes St. Jacques is a copy cat recipe from the old Magic Pan restaurant chain and the flavor of this is outstanding.
I knew it wouldn’t take long for me to try a savory crepe dish. After having so much fun making sweet crepes, I had to go for savory. And Christine had told me how good this meal could be. (See Fresh Fruit Filled Crepes). This is Crepes St. Jacques, which is a crepe filled with scallops cooked in a mushroom bechamel sauce, then accented with cheese.
I looked up Coquilles St. Jacques crepes on google and immediately found a copycat recipe for a dish that The Magic Pan restaurant chain used in the 70’s. It was from Uncle Phaedrus at www.hungrybrowser.com. I then looked at another website that had the identical recipe and the wording was nearly identical. That was from www.absolutelyfresh.com, which is a fish market/restaurant in Omaha Nebraska. So that is the recipe I tried and it is really spot on. The taste is complex with lots of scallop flavor and everything about it works. When I make this again,(soon), I will make some additional mushroom sauce to pour over the finished crepes. Additionally, other recipes add grated cheese to the bechamel sauce, but I think that would make the dish too filling. It has enough going on and is flavorful enough without the extra cheese.
Here’s a look at the creamy, scallop filling.
Wrapped, scallop filled crepes. Another presentation method would be to just wrap the sauce in crepes that were trimmed for consistency and not have the sides tucked.
CREPES ST. JACQUESPrint Pin Rate
- 4 eggs
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup chicken stock
- 1/2 tsp salt
- 1 tbsp melted butter
- 1/3 cup dry white wine
- 2 tbsp chopped green onion
- 1 cup sliced mushrooms
- 1/2 pound bay scallops , or sea scallops chopped into 1/2 inch pieces
- 3 tbsp butter
- 3 tbsp flour
- 1/2 tsp salt
- 1 1/2 cup half and half
- 2 tbsp parsley chopped
- 1/2 cup Swiss cheese , grated
- Combine all the ingredients except the flour in a bowl and whisk together.
- Gradually add sifted flour and whisk until a smooth batter is achieved.
- Ladle 1/4 cup of the batter at a time into a small fry pan or crepe pan that has been preheated to medium high.
- Swirl the pan quickly after you pour the batter, so the pan is coated with a very thin layer of batter.
- Cook the crepe for about 45 to 60 seconds, until the edges start to curl up.
- Flip and cook an additional 20 seconds.
- Place on a plate between layers of wax paper until needed.
- Combine the white wine, green onion, mushrooms and scallops in a saucepan.
- Simmer for 5 minutes on medium.
- While the scallop mixture simmers, melt the butter on medium heat in a large skillet, and stir in the flour and salt.
- Whisk continually until the flour becomes a light brown color.
- Pour in the cream and cook, whisk constantly until thick, which takes about two minutes.
- Add the parsley, and then the scallop mixture.
- Line a sheet pan with parchment and spray with cooking spray.
- Fill each crêpe with 3 to 4 T of the scallop mixture.
- Fold the crêpe and lay it seam side down on the parchment, then sprinkle with the cheese.
- Place in a preheated 350F oven until the cheese melts, about 10 or 12 minutes.
- Serve while hot.
Definitely worth a try. This could be an elegant meal that is assembled in an hour or less. It certainly tastes great.