Crepes St. Jacques is a copycat 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. (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.
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 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.
Definitely worth a try. This could be an elegant meal that is assembled in an hour or less. It certainly tastes great.
And be sure to take a look at these tasty recipes:
- Cheesy Italian Dunkers
- Summertime Seafood Gazpacho
- Stovetop Lentil Chili
- Chinese Orange Chicken
- One-pot Pasta with Chickpeas
CREPES ST. JACQUES
- 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.
- 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.
This recipe post has been updated on November 6, 2021.