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Closeup view of a shrimp crepe topped with cream sauce and basil on a plate with lemon wedge and basil.

Shrimp Crepes

Looking for a unique and decadent dish perfect for brunch or dinner? These Shrimp Crepes are easy to make and will impress your family and friends no matter when you serve them!
5 from 2 votes
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Course: Entree
Cuisine: American, Eclectic
Keyword: Crepe Recipes, Lemon Recipes, Shrimp Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 6 crepes
Author: Sues


  • 3 Tbsp unsalted butter, divided
  • 1 lb. medium shrimp, peeled and deveined with tails removed
  • ½ tsp salt, divided
  • ½ tsp pepper, divided
  • ½ Tbsp minced garlic (from about 2 cloves)
  • 1 Tbsp all-purpose flour
  • ¼ cup dry white wine (can substitute with chicken broth)
  • ½ Tbsp lemon zest, plus more for garnish
  • ¼ cup lemon juice
  • 1 cup heavy cream
  • 6 crepes (recipe below)
  • Finely chopped basil, for garnish


  • ½ cup + 3 Tbsp all-purpose flour
  • ½ Tbsp granulated sugar
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • tsp cayenne
  • ¼ tsp salt
  • tsp pepper
  • 1 cup whole milk
  • 3 large eggs
  • 2 Tbsp melted unsalted butter, plus more butter for pan


  • Add 2 Tbsp butter to a large skillet over medium heat. Add shrimp to pan in a single layer (you can cook it in two batches if necessary) and sprinkle with ¼ tsp salt and ¼ tsp pepper. When shrimp start turning pink (about 2 minutes), flip and cook for another minute or so on the other side, until opaque. Remove shrimp to a plate or bowl and set aside.
  • Wipe skillet out and use it to make the sauce. Add remaining 1 Tbsp butter to skillet over medium-low heat. Once melted, add minced garlic. Cook for 30 seconds-1 minute, while whisking, until garlic is fragrant.
  • Add flour and whisk to combine into a paste. Let cook for 1 minute.
  • Stir in wine (or chicken broth), lemon zest, and lemon juice and cook for 1 minute.
  • Slowly add cream while whisking constantly. Let cook for 2-3 minutes to thicken. Stir in remaining ¼ tsps salt and pepper. Add shrimp to sauce and toss to combine.
  • Fold a crepe in half and top with shrimp in cream sauce. Fold again and drizzle more sauce over the top of the crepe. Add basil and extra lemon zest, if desired.


  • Place flour, sugar, garlic powder, paprika, cayenne, salt, pepper, milk, eggs, and melted butter in blender and process until smooth. Let mixture rest for at least 30 minutes (you can skip this if you're in a rush). Alternatively, you can make the batter the day before and keep it in fridge overnight. If refrigerated overnight, let rest at room temperature for 30 minutes before using.
  • Place a 10-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ⅓ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom.
  • Let cook for about 1 ½-2 minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate. Keep warm (I recommend tenting with foil and keeping in just warm oven).
  • Continue with remaining batter, adding a little butter to pan in between each.


  • See post body for tips and tricks on how to make parts of recipe ahead of time and additional shortcuts.

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