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You are here: Home / Seafood / Crepes St. Jacques Recipe

Crepes St. Jacques Recipe

January 31, 2015 By Joe Boyle 41 Comments

15.3K shares
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Last Updated on April 21, 2025

Crepes St. Jacques is a copycat recipe from the old Magic Pan restaurant chain, and the flavor is outstanding. If you enjoy seafood, this is the recipe to try. It has a savory bechamel sauce with scallops, mushrooms, and cheese.

Plate of crepes with melted cheese on top.

 

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. (See Fresh Fruit-Filled Crepes.) This is Crepes St. Jacques, a seafood crepe filled with scallops cooked in a mushroom bechamel sauce and accented with cheese.

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  • Making Coquilles St. Jacques
  • Here Are Some More Seafood Recipes to Try
  • Crepes St. Jacques Recipe

Making Coquilles St. Jacques

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 ’70s.  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 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. 

Scallops in white wine sauce, (béchamel).

Here’s a look at the Creamy, scallop filling.

Crepes ready for the oven.

Wrapped, scallop-filled crepes.  Another presentation method would be to wrap the sauce in crepes that were trimmed for consistency and not have the sides tucked.

2 Crepes St. Jacques on a plate ready to eat.

This could be an elegant meal that is assembled in an hour or less.  It certainly tastes great.

Overhead view of 2 crepes on a plate.
Here Are Some More Seafood Recipes to Try:

  • Pan Seared Tuna Steak
  • Shrimp Cocktail Recipe
  • Seared Scallops with Lobster Brandy Sauce
  • Best Crab Cakes Recipe
Plate of crepes with melted cheese on top.

Crepes St. Jacques Recipe

Delicious scallop recipe similar to the dish at the old Magic Pan Restaurants.
4.72 from 21 votes
Print Pin Rate Save Saved Recipe
Course: Main Course, Seafood main dish
Cuisine: French
Keyword: crepes St, Jacques
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 12 crepes
Calories: 177kcal
Author: Joe Boyle

Ingredients

CREPES:

  • 4 eggs
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup chicken stock
  • 1/2 tsp salt
  • 1 tbsp melted butter

SAUCE:

  • 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 gruyere cheese (or swiss cheese), grated
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Instructions

CREPES:

  • 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 the second side for an additional 20 seconds.
  • Place on a plate between layers of wax paper until needed.

SAUCE:

  • Combine the white wine, green onion, mushrooms and scallops in a saucepan.
  • Simmer for 5 minutes on medium heat.
  • 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 tablespoons 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.

Notes

  1. The crepe batter should be fairly runny so that it spreads quickly in the frying pan. Add a little more chicken stock if it needs to be thinned.
  2. Calories are approximate for 1 crepe.

Nutrition

Serving: 1crepe | Calories: 177kcal
 

 

 

 

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Filed Under: Scallops, Seafood

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Comments

  1. Kathleen

    January 1, 2025 at 1:30 pm

    So glad to find this recipe — i miss the Magic Pan – it was always a favorite of mine – and the crepes st jacques was usually my go-to order along with their lovely green salad with the mandarin oranges and toasted almond slivers. i used to make Julia Child’s Coquille St Jacques back in my dating days (great way to impress a date). My husband and i love scallops so i am going to have to make this one. Thanks for the memories!

    Reply
    • Joe Boyle

      January 1, 2025 at 3:29 pm

      Hi Kathleen,
      Thanks for the comment. I hope you like my version.

      Reply
  2. Becky Gilbert

    January 13, 2024 at 8:34 am

    5 stars
    I think it’s great that you posted this recipe!! I worked at The Magic Pan in Birmingham Alabama when I was in my early 20s. The BEST food, and “crepes St Jacques” were my favorite. I do believe that they had small pieces of shrimp in them as well.
    Thanks for this – I’m going to try it one day. My health doesn’t allow for much currently but I hope it will change this year.

    Reply
    • Joe Boyle

      January 13, 2024 at 12:11 pm

      Hi Becky,
      Thank you for the nice comment. I hope that my recipe lives up to your expectations!
      Joe

      Reply
  3. Cindy Robinson

    May 7, 2023 at 3:43 pm

    4 stars
    I googled crepe st Jacques one day just to see what came up.
    I’m not sure what brought this dish to mind . I used to get them at the magic pan in Atlanta and they were heaven with a spinach salad.
    Yum
    So I made this dish!
    OMG! I was so proud of myself and wished there was someone there to share this bit of heaven with! I will make them again for friends!
    It was the best thing I’ve ever put in my mouth,as we say in the south!
    Thanks for the recipe!

    Reply
    • Cindy Robinson

      May 7, 2023 at 3:44 pm

      5 stars
      Wait I meant to give it 5 stars

      Reply
    • Joe

      May 7, 2023 at 7:29 pm

      Hi Cindy,
      Thanks for the great comment. Glad that you liked the recipe. And it is time for me to make this again also.
      Joe

      Reply
  4. linda ehikhamen

    May 4, 2021 at 1:35 pm

    I’m going to try this for lunch today, but using Alaskan codfish instead of scallops. Can’t wait to try it!

    Reply
    • Joe

      May 4, 2021 at 2:00 pm

      Hi Linda,
      Interesting! You might consider a bit of Old Bay seasoning to compliment the mild fish.
      Let us know how it works.
      Thanks for the comment.
      Joe

      Reply
      • Andrew

        September 17, 2021 at 3:40 pm

        I used to work at Magic Pan in high school. I know coquilles st. Jacques is scallops only but I would have sworn they put shrimp in it too. This is virtually the same recipe as Julia Child which I have been making for decades. Nice job on this!

        Reply
        • Joe

          September 17, 2021 at 5:46 pm

          5 stars
          Hi Andrew,

          Thanks for finding my website and the Crepes St. Jacques recipe. Thanks for corroborating the recipe details. I thought it might be close to the original. I just love making this a few times each year because it is so darn good.

          Thank you for taking the time to comment.

          Joe

          Reply
  5. Barbara

    April 22, 2021 at 1:23 pm

    5 stars
    I love this recipe and plan to make it for a luncheon tomorrow. Do you think I could make the scallop and sauce the day before?

    Reply
    • Joe

      April 22, 2021 at 3:46 pm

      Hi Barbara,
      Thanks for finding my blog.
      I think that would work okay and the flavor would still be good. I would heat up the sauce the next day and it may need a bit more milk or half and half added since it would thicken over night. I’ve never tried it, but I think even the crepes could be made a day ahead. Make the crepes and let them cool completely to room temp. Then place them in a stack, separating each one with waxed paper.
      Have fun at your luncheon.
      Joe

      Reply
  6. Sandi Wintz

    August 7, 2020 at 11:42 pm

    5 stars
    Great tasting! Thanks!

    Reply
  7. Helen Broderick

    December 21, 2019 at 7:06 am

    Hi Joe,
    Don’t quite understand your 11/2 cup half and half instructions in the sauce ingredients?
    Help!!
    Thanks Helen ( Australia)

    Reply
    • Joe

      December 21, 2019 at 8:11 am

      Hi Helen,
      Half and half is light cream, around 12% fat. 50% milk and 50% cream. Sorry for the confusion. Using 100% heavy cream in this recipe would be fine too.

      Reply
    • Myra

      July 10, 2020 at 11:42 pm

      He actually means a cup and a half (1 1/2) of the dairy ingredient half and half (an American/Canadian ingredient that is often added to a morning cup of coffee.

      Reply
  8. Roxanne

    September 19, 2019 at 4:50 pm

    I tried them today, a very good, straightforward recipe. I will make them again.

    Reply
    • Joe

      September 19, 2019 at 6:59 pm

      Thanks for the nice comment Roxanne. Glad you liked it.

      Reply
      • Pat

        April 26, 2020 at 10:24 pm

        Delish. We patronized The Magic Pan during our dating (SF) and early married life (Concord, Ca) 40+ years ago. I always ordered crepes St. Jacques and have craved that flavor off and on ever since. I found healthy crepes for my diabetes at costco (Crepini egg thins with cauliflower) and thought, now I can have Crepes St. Jacques. Googled c st j and there was your post re Magic Pan. Thank u so much. The flavor was so memorable. We tremendously enjoyed revisiting that flavor as well as that time in our lives.

        Reply
  9. Roxanne

    September 19, 2019 at 4:42 pm

    I tried them today as it was one of the most straight forward recipes & they were good. I have saved the recipe.

    Reply
  10. Debbie

    January 2, 2019 at 2:08 pm

    5 stars
    Im allergic to shellfish, so I made it with chicken, was absolutely delicious, thanks for such a great recipe

    Reply
    • Joe

      January 2, 2019 at 2:31 pm

      Thanks Debbie.

      Reply
  11. Bobbie

    July 7, 2018 at 6:53 pm

    5 stars
    I found scallops on sale and since I already had some crepes frozen decided to make crepes st Jacques always a favourite. As I was driving to the store I worked on remembering the ingredients I’d need. Only bits I do differently is use shallots and gruyere. When I want to cook with a dry white wine, I cheat with dry or extra dry vermouth since it stores with a screw top. I think when we had this in Paris they seemed to have prosciutto in it. Personal opinion I didn’t think leaving it out was an issue. (I’ve always have left it out because of cost and not many other recipes that I’d use it.)

    Reply
  12. Mark Nicholas

    February 11, 2018 at 9:59 am

    5 stars
    5 stars for sure. This is excellent. Making it again for a friend’s birthday. Don’t even hesitate if you love scallops. I can’t say enough good things about this recipe. Thank you for posting it.

    Reply
    • Joe

      February 11, 2018 at 10:07 am

      Thanks Mark. It is very tasty.

      Reply
  13. Karen Orbesen

    October 5, 2017 at 8:56 am

    I have made these for years. I found my recipe in a crepe cookbook I bought it the 70s. The only other thing I add is about 12 ounces of raw medium shrimp. Adds another dimension to this dish.

    Reply
    • Joe

      October 5, 2017 at 10:59 am

      Thanks for the tip Karen, I’ll have to try it with extra shrimp.

      Reply
    • Jeanette

      December 14, 2017 at 1:52 pm

      5 stars
      I also add shrimp and a touch of dry sherry instead of white wine. I use to always get these at the Magic Pan in Beverly Hills along with an Orange Almond Salad on the side. so good .

      Reply
    • Leslie Snowdon

      November 18, 2023 at 11:57 am

      5 stars
      I can’t wait to revisit this recipe! I used to frequent the Garden Crepery in Winnipeg where I live. I loved it there and now I see it was the same as the Magic Pan in the US. Also I love the spinach orange salad. I was in my 20’s and now I’m 70 and can’t wait to try this recipe. It’s exactly like the one I was familiar with. Thank you so much!😍

      Reply
      • Joe

        November 18, 2023 at 12:35 pm

        Hi Leslie,

        Thank you for the comment and I hope you enjoy the Crepes St. Jacques.

        Joe

        Reply
  14. Valerie Barnes

    April 8, 2017 at 12:27 pm

    5 stars
    Fantastic! I made it without mushrooms (hubby is sensitive to them), still so good! Thank you!

    Reply
    • Joe

      April 8, 2017 at 2:00 pm

      Thanks Valerie. Just the flavor of the scallops in the white sauce is enough.

      Reply
  15. Karine

    January 4, 2017 at 9:01 pm

    I made these for my husband’s birthday tonight. Just delicious! Thanks for sharing!!

    Reply
    • Joe

      January 6, 2017 at 8:38 am

      Hi Karine,
      Thanks for the comment. Happy birthday to your husband, and I’m glad you liked the Crepes St. Jacques.

      Reply
  16. Janet

    November 15, 2015 at 4:23 pm

    5 stars
    These are surreal. Absolutely spot on identical flavours of the Crepes St. Jacques served at the former Garden Creperie in Winnipeg, Manitoba. Divine silky sauce swimming with eclectic flavours surrounded by the pillowy tender flavourful crepes. We topped each crepe with some sauce before sprinkling with Gouda cheese. Served with a baby kale and beet salad with a shallot dressing, we were in heaven!

    Reply
    • Joe

      November 15, 2015 at 4:44 pm

      Thanks Janet,
      I fix this dish when I want something really good tasting. Happy to hear you liked it.
      Joe

      Reply
      • Charlynne

        May 9, 2021 at 2:53 pm

        That is so great to hear, the Garden Crêperie was my favorite place to eat for the Crepe St. Jacques and spinach salad. Went there with my Mom for lunches and pretend it was a mini holiday. Miss it so much

        Reply
        • Joe

          May 9, 2021 at 4:28 pm

          Hi Charlynne,
          So glad you found my recipe. Crepes St. Jacques is one of my favorites. Hope you like it.
          Thanks for the comment.
          Joe

          Reply
  17. MaryJo

    February 4, 2015 at 8:22 am

    5 stars
    When Joe made this I thought I died and went to heaven, it is so amazing. I love crepes, I love mushrooms, and I love scallops but I never would have thought of putting them together, much less would I have believed that the combination would taste so divine.

    Reply
  18. eileen herbert

    February 3, 2015 at 5:29 pm

    Wonderful

    Reply
4.72 from 21 votes (7 ratings without comment)

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