Crepes St. Jacques

You have heard of coquilles St. Jacques but are you ready for crêpes St. Jacques?

Scallops in a creamy white wine and mushroom sauce, wrapped up on a pancake and topped with melted cheese, could pancakes get any better? It's a twist of the classic coquilles St. Jacque that's perfect for pancake day and beyond.

Serves 4 - makes a total of 12 small crepes.



4 eggs
120g flour
120ml milk
120ml chicken stock
1/2 teaspoon salt
1 tablespoon melted butter


120ml dry white wine
1 shallot, finely chopped
100g mushrooms, sliced
12 scallops, chopped into chunks
3 tablespoons butter
3 tablespoons flour
Pinch of salt and pepper
350ml cream
2 tablespoon parsley
50g grated cheese, something mild like Jalsberg or Emmental.


  • 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 the batter 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 greaseproof paper until needed.
  • Combine the white wine, shallot, 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 pan and stir in the flour and salt.
  • Whisk continually until the flour becomes a light brown colour.
  • 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 greaseproof paper and spray with cooking spray.
  • Fill each crêpe with the scallop mixture.
  • Fold the crêpe, tucking the ends in and lay it seam side down on the parchment, then sprinkle with the cheese.
  • Place in a preheated 170C oven until the cheese melts, about 10 or 12 minutes.
  • Serve while hot.


Recipe and photograph from