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Plate of crepes with melted cheese on top.


Delicious scallop recipe similar to the dish at the old Magic Pan Restaurants.
Course Main Course, Seafood main dish
Cuisine French
Keyword crepes St, Jacques
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 crepes
Calories 150kcal
Author Joe Boyle



  • 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.


  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.


Serving: 1crepe | Calories: 150kcal