These Shrimp Alfredo Crepes combine delicate French crepes with a rich, creamy shrimp alfredo filling. This stunning dish feels restaurant-worthy but is surprisingly manageable at home. The result is a perfect texture symphony of tender crepe, succulent shrimp, and velvety sauce.
Love Shrimp Alfredo Crepes? So do we! If you're into Savory Crepes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Shrimp Alfredo Crepes
- Impressive showstopper: Looks like a high-end bistro creation but made in your kitchen.
- Perfect texture symphony: Tender crepe, firm shrimp, and creamy sauce in every bite.
- Surprisingly manageable: Crepe batter blends quickly; filling is a simple classic alfredo.
- Endlessly adaptable: Swap shrimp for crab, mushrooms, or add spinach to customize.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter (plus more for the pan)
- 1/4 tsp salt
For the Shrimp Alfredo Filling:
- 450 g raw shrimp (peeled, deveined, tails removed)
- 2 tbsp unsalted butter
- 3 cloves garlic (minced)
- 120 ml heavy cream (double cream)
- 60 g freshly grated Parmesan cheese
- 1/4 tsp freshly grated nutmeg
- Salt and black pepper to taste
- 2 tbsp fresh parsley (chopped)
For the Topping:
- 50 g shredded mozzarella cheese
- Extra Parmesan and parsley for garnish
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), blender, mixing bowls, saucepan, whisk, and a baking dish.
Notes: The quality of your Parmesan cheese really makes a difference here—the pre-grated stuff often contains anti-caking agents that can make your sauce grainy. Taking the extra minute to grate a block yourself will reward you with a silky-smooth, deeply flavorful alfredo.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Why rest the crepe batter? This is a non-negotiable step for the best texture. Resting for at least 30 minutes allows the gluten to relax and the flour to fully hydrate, which results in incredibly tender, non-rubbery crepes. You can even make the batter the night before!
- What size shrimp should I use? I find that medium (41/50 count) or large (31/40 count) shrimp work perfectly. They’re substantial enough to provide a great bite but still small enough to distribute evenly throughout the filling. Avoid tiny salad shrimp, as they can get lost.
- Can I use pre-cooked shrimp? You can, but you’ll sacrifice some flavor and texture. Raw shrimp seared in butter with garlic develops a much better, more robust flavor and a firmer, juicier texture. If you must use pre-cooked, add them at the very end just to warm through.
- Don’t rush the sauce. The key to a flawless alfredo is gentle heat. If you crank up the burner, the cream can separate, and the cheese can become oily and clumpy. A low, patient simmer is your best friend for a velvety, emulsified sauce.
How to Make Shrimp Alfredo Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You’ll notice it has the consistency of heavy cream. Pour the batter into a bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for tender crepes.
Step 2: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Lightly brush the pan with a little melted butter. Once the pan is hot, lift it off the heat and pour about 1/4 cup of batter into the center. Immediately tilt and swirl the pan to spread the batter into a thin, even circle. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the bottom is lightly golden. Use a thin spatula to flip the crepe and cook for another 30-45 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
Step 3: Prepare the Shrimp Alfredo Filling. Pat the raw shrimp completely dry with paper towels and season lightly with salt and pepper. In a large saucepan, melt the 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer and cook for about 1-2 minutes per side, just until they turn pink and opaque. You don’t want to overcook them here. Remove the shrimp from the pan and set them aside. Reduce the heat to low and add the minced garlic to the same pan, cooking for just 30 seconds until fragrant.
Step 4: Create the Alfredo Sauce. Pour the heavy cream into the pan with the garlic. Let it warm through gently, but do not let it boil. Gradually whisk in the freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth. Stir in the nutmeg, and season with salt and pepper to taste. The sauce should be thick enough to coat the back of a spoon. Chop the cooked shrimp into bite-sized pieces and fold them back into the sauce along with the fresh parsley.
Step 5: Assemble and Bake. Preheat your oven to 190°C (375°F). Lightly grease a baking dish. Take one crepe, place it on a clean surface, and spoon a generous 2-3 tablespoons of the shrimp alfredo filling along the center. Fold the two sides over the filling, then carefully roll it up from bottom to top to create a neat parcel. Place it seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling.
Step 6: The Final Touch. Spoon any remaining sauce over the top of the assembled crepes. Sprinkle the shredded mozzarella and a little extra Parmesan evenly over everything. This will create a beautifully golden, bubbly top. Bake for 15-20 minutes, or until the cheese is melted and the edges of the crepes are just starting to crisp up. Let them rest for 5 minutes before serving—this allows the filling to set slightly so they hold their shape when you plate them.
Storage & Freshness Guide
- Fridge: Store assembled, unbaked crepes in an airtight container for up to 2 days. Baked crepes keep for 3 days.
- Freezer: Freeze unbaked, filled crepes on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat baked crepes in a 325°F oven until warm. Thaw frozen unbaked crepes overnight in fridge before baking.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with a sharp lemon vinaigrette cuts through the richness of the crepes beautifully, balancing the entire meal.
- Garlic sautéed green beans — Tender-crisp beans with a hint of garlic provide a fresh, vibrant side that complements the creamy texture without competing for attention.
- Roasted cherry tomatoes — Their sweet, concentrated burst of flavor and slight acidity are a perfect little counterpoint to each rich, cheesy bite.
Drinks
- A crisp Sauvignon Blanc — Its bright acidity and citrus notes act like a squeegee for your palate, cleansing it between each indulgent mouthful.
- A light Italian lager — The effervescence and clean, crisp finish of a beer like Peroni provide a refreshing contrast that highlights the savory flavors.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are surprisingly effective at resetting your taste buds for the next delicious forkful.
Something Sweet
- Lemon sorbet — After a rich meal, this is the ultimate palate cleanser. It’s light, refreshing, and the sharp citrus flavor is the perfect, bright ending.
- Dark chocolate espresso truffles — Just one or two of these intense, bittersweet bites provide a sophisticated, grown-up finish without being too heavy.
- Berry compote with vanilla ice cream — The sweet-tart berries and cool, creamy ice cream offer a classic, comforting end that everyone will adore.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily swirl to cover the pan, it’s too thick and will make heavy, pancake-like crepes. The fix is simple: just whisk in a tablespoon more water or milk at a time until it reaches the right consistency.
- Mistake: Overcooking the shrimp before they go in the sauce. I’ve messed this up before too! Remember, the shrimp will cook again in the oven. Searing them just until pink ensures they stay juicy and tender instead of becoming tough and rubbery.
- Mistake: Adding cheese to a boiling cream sauce. High heat is the enemy of a smooth alfredo. It causes the fats to separate, creating a greasy, broken sauce. Always take the pan off the heat or ensure it’s on the lowest possible setting when you add the Parmesan.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this almost guarantees a messy burst in the oven. A modest 2-3 tablespoons allows for a neat roll and a perfect filling-to-crepe ratio.
Expert Tips
- Tip: For flawless, hole-free crepes every time, let your batter rest and then give it one final gentle stir before cooking. This re-incorporates any settled flour without creating new air bubbles that can cause holes.
- Tip: If your pan is the right temperature, the first crepe should be ready to flip in about 60 seconds. If it’s browning too fast, your heat is too high; if it’s taking much longer, it’s too low. The first crepe is often a test—don’t worry if it’s not perfect!
- Tip: To keep your cooked crepes warm and pliable while you finish the batch, stack them on a plate and cover the stack with a clean kitchen towel. The towel will trap the steam and prevent them from drying out.
- Tip: For a next-level flavor boost, add a splash of dry white wine to the pan after cooking the shrimp and garlic. Let it reduce by half before adding the cream—it adds a wonderful depth of flavor that cuts the richness.
FAQs
Can I make the crepes ahead of time?
Absolutely, and it’s a great time-saver! Once the cooked crepes have completely cooled, stack them with sheets of parchment paper in between to prevent sticking. Seal them in an airtight container or zip-top bag. They will keep in the refrigerator for up to 3 days, or you can freeze them for up to 2 months. Let them come to room temperature before filling and baking—no need to thaw frozen ones overnight, just let them sit out for an hour or so.
My alfredo sauce turned out grainy. What happened?
This is almost always due to one of two things: the heat was too high when you added the cheese, causing the proteins to tighten and seize, or you used pre-grated Parmesan. Pre-grated cheese is coated in potato starch or cellulose to prevent clumping, and these starches don’t dissolve well in the sauce, creating a gritty texture. For a perfectly smooth sauce, always grate your own cheese and add it over low, gentle heat.
What can I use instead of shrimp?
This recipe is wonderfully versatile! Diced, cooked chicken breast or thigh work beautifully. For a vegetarian version, try using sautéed mushrooms (cremini or shiitake are fantastic) or a mix of roasted vegetables like zucchini and bell peppers. You could even use flaked, cooked salmon for a different seafood twist. Just make sure whatever you use is already cooked before mixing it into the sauce.
Do I really need a special crepe pan?
Not at all! While a crepe pan is nice to have, a good-quality 8 or 9-inch non-stick skillet works just as well. The key features you need are a flat cooking surface, low sides for easy flipping, and a solid non-stick coating. If your regular frying pan can make a decent omelette, it can make a great crepe.
How can I tell when the crepes are done cooking?
You’re looking for a few visual cues. The top surface will look dry and matte, losing its shiny, wet appearance. The edges will start to look slightly lacy and may even curl away from the pan. Finally, the bottom should be a light, golden brown with a few darker spots. If you try to lift an edge and the crepe moves freely, it’s ready to flip.
Shrimp Alfredo Crepes
Learn how to make stunning Shrimp Alfredo Crepes at home. This impressive yet easy recipe combines tender crepes with a rich, creamy filling. Get the step-by-step guide now!
Ingredients
For the Crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus more for the pan)
-
1/4 tsp salt
For the Shrimp Alfredo Filling:
-
450 g raw shrimp (peeled, deveined, tails removed)
-
2 tbsp unsalted butter
-
3 cloves garlic (minced)
-
120 ml heavy cream (double cream)
-
60 g freshly grated Parmesan cheese
-
1/4 tsp freshly grated nutmeg
-
Salt and black pepper (to taste)
-
2 tbsp fresh parsley (chopped)
For the Topping:
-
50 g shredded mozzarella cheese
-
Extra Parmesan and parsley (for garnish)
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You’ll notice it has the consistency of heavy cream. Pour the batter into a bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for tender crepes.01
-
Heat your non-stick skillet or crepe pan over medium heat. Lightly brush the pan with a little melted butter. Once the pan is hot, lift it off the heat and pour about 1/4 cup of batter into the center. Immediately tilt and swirl the pan to spread the batter into a thin, even circle. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the bottom is lightly golden. Use a thin spatula to flip the crepe and cook for another 30-45 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.02
-
Pat the raw shrimp completely dry with paper towels and season lightly with salt and pepper. In a large saucepan, melt the 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer and cook for about 1-2 minutes per side, just until they turn pink and opaque. You don’t want to overcook them here. Remove the shrimp from the pan and set them aside. Reduce the heat to low and add the minced garlic to the same pan, cooking for just 30 seconds until fragrant.03
-
Pour the heavy cream into the pan with the garlic. Let it warm through gently, but do not let it boil. Gradually whisk in the freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth. Stir in the nutmeg, and season with salt and pepper to taste. The sauce should be thick enough to coat the back of a spoon. Chop the cooked shrimp into bite-sized pieces and fold them back into the sauce along with the fresh parsley.04
-
Preheat your oven to 190°C (375°F). Lightly grease a baking dish. Take one crepe, place it on a clean surface, and spoon a generous 2-3 tablespoons of the shrimp alfredo filling along the center. Fold the two sides over the filling, then carefully roll it up from bottom to top to create a neat parcel. Place it seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling.05
-
Spoon any remaining sauce over the top of the assembled crepes. Sprinkle the shredded mozzarella and a little extra Parmesan evenly over everything. This will create a beautifully golden, bubbly top. Bake for 15-20 minutes, or until the cheese is melted and the edges of the crepes are just starting to crisp up. Let them rest for 5 minutes before serving—this allows the filling to set slightly so they hold their shape when you plate them.06
Not what you're looking for?
