Why You’ll Love This Recipe
This dish combines rich, buttery flavor with light, airy textures for an unforgettable meal. The béchamel sauce ties everything together—creamy, smooth, and subtly seasoned—while the seafood adds freshness and luxury. It’s versatile, too: use shrimp, crab, lobster, or scallops, and customize the sauce to your taste. Whether served as a main course, brunch centerpiece, or special occasion entrée, these crêpes bring elegance to the table without complicated steps.
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Seafood Crêpes with Béchamel Sauce: Elegant, Creamy, and Unforgettably Delicious
- Total Time: 1 hr
- Yield: 6 crêpes
- Diet: Halal
Description
These elegant Seafood Crêpes with Béchamel Sauce feature delicate, buttery crêpes filled with a rich mixture of shrimp, crab, and scallops in a creamy white wine sauce — all topped with a silky, golden béchamel for a restaurant-worthy meal at home.
Ingredients
- For the Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1/4 tsp salt
- Butter or oil, for cooking
- For the Seafood Filling:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 lb shrimp, peeled and chopped
- 1/2 lb scallops or crab meat
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
- For the Béchamel Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk, warmed
- 1/4 tsp nutmeg
- Salt and white pepper, to taste
- 1/4 cup grated Parmesan or Gruyère cheese (optional)
Instructions
- Make the Crêpes: In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth. Let batter rest for 20 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter into the pan, swirling to coat evenly. Cook 1–2 minutes per side until lightly golden. Stack and keep warm.
- Prepare the Seafood Filling: In a large skillet, melt butter with olive oil over medium heat. Add shallot and garlic; sauté until fragrant. Add shrimp and scallops, cooking until just opaque, about 3–4 minutes.
- Deglaze with white wine and simmer for 1 minute. Stir in heavy cream, parsley, salt, and pepper. Cook until slightly thickened. Remove from heat and set aside.
- Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add warm milk, whisking constantly until smooth and thickened, about 5 minutes. Season with nutmeg, salt, and white pepper. Stir in cheese if desired.
- Assemble the Crêpes: Spoon seafood filling down the center of each crêpe, roll or fold, and place seam-side down in a greased baking dish.
- Pour béchamel sauce over the filled crêpes and sprinkle with extra cheese if desired.
- Bake at 375°F (190°C) for 10–12 minutes until hot and lightly golden on top.
- Garnish with parsley and serve warm with lemon wedges or a side salad.
Notes
- Use a mix of shrimp, crab, and lobster for an even richer flavor.
- Substitute half the milk in the béchamel with seafood stock for extra depth.
- Make crêpes and filling ahead of time and assemble just before baking.
- Pairs beautifully with white wine or champagne.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baked and Stovetop
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crêpes
All-Purpose Flour
Gives structure to the crêpes while keeping them tender.
Milk
Adds moisture and creates a smooth, pourable batter.
Eggs
Bind the batter and contribute to a delicate, golden texture.
Butter (Melted)
Adds richness and prevents sticking during cooking.
Salt
Balances the flavor of the batter.
For the Filling
Shrimp, Crab, or Scallops (or a mix)
Fresh or cooked seafood brings sweet, delicate flavor to the filling.
Butter
Used to sauté the seafood for a rich, golden flavor.
Garlic and Shallots
Aromatic base that enhances the seafood without overpowering it.
White Wine (Optional)
Deglazes the pan and adds depth to the sauce.
Fresh Parsley
Adds color and freshness to the filling.
Salt and Black Pepper
For seasoning and balance.
For the Béchamel Sauce
Butter
Forms the base of the roux for a silky sauce.
All-Purpose Flour
Thickens the sauce to perfect consistency.
Milk
Creates a smooth, creamy texture when combined with the roux.
Nutmeg
Adds a subtle warmth and classic French flair.
Parmesan Cheese (Optional)
Adds a hint of umami and richness to the sauce.
Salt and White Pepper
For a smooth, delicate seasoning.
Directions
- Make the Crêpe Batter:
In a bowl, whisk together flour, salt, eggs, milk, and melted butter until smooth. Let the batter rest for at least 20 minutes (or up to an hour) to relax the gluten for tender crêpes. - Cook the Crêpes:
Heat a nonstick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes on each side until lightly golden. Transfer to a plate and repeat with the remaining batter. - Prepare the Seafood Filling:
In a skillet, melt butter over medium heat. Add garlic and shallots, sautéing for 1–2 minutes until fragrant. Add shrimp, crab, or scallops and cook until just opaque (about 2–3 minutes). Deglaze with white wine if desired and simmer until most liquid evaporates. Stir in parsley, salt, and pepper. Set aside. - Make the Béchamel Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add milk while whisking continuously until smooth and thickened (about 5 minutes). Season with salt, white pepper, and nutmeg. Stir in Parmesan cheese if using. - Assemble the Crêpes:
Spoon a few tablespoons of seafood filling onto each crêpe, then roll or fold them. Place seam-side down in a buttered baking dish. - Top and Bake:
Pour béchamel sauce over the crêpes, spreading evenly. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, until heated through and lightly golden on top. - Serve:
Garnish with fresh parsley and serve warm with a side of green salad or roasted vegetables.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people (makes 8 crêpes) and takes about 1 hour total—20 minutes prep time, 20 minutes cooking, and 20 minutes baking.
Storage/reheating
Store leftover crêpes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes, or microwave individual portions for 1–2 minutes. You can also freeze unbaked, assembled crêpes for up to 2 months—bake from frozen for an extra 10 minutes.
Variations and Customizations
Lobster Crêpes
Upgrade the filling with lobster tail meat for a decadent, special-occasion dish.
Spinach and Seafood Mix
Add sautéed spinach or leeks to the filling for extra flavor and color.
Cheesy Béchamel
Mix Gruyère or Swiss cheese into the sauce for a richer flavor.
Cajun Twist
Season the seafood with Cajun spice for a smoky, spicy version.
Lemon-Herb Sauce
Add a splash of lemon juice and chopped dill to the béchamel for brightness.
Mushroom Seafood Crêpes
Include sautéed mushrooms in the filling for earthy depth.
Tomato Cream Variation
Stir a spoonful of tomato paste into the béchamel for a rosy, tangy twist.
Shrimp and Asparagus Crêpes
Fold blanched asparagus spears into the filling for a spring-inspired version.
Crab Florentine
Use lump crab meat with spinach and Parmesan for a luxurious, restaurant-style flavor.
Garlic Butter Drizzle
Finish the baked crêpes with a drizzle of garlic butter before serving.
FAQs
Can I make the crêpes ahead of time?
Yes! Cook and stack them between parchment paper, then refrigerate or freeze until ready to use.
Can I use pre-cooked seafood?
Yes, just add it at the end of the filling step to warm through without overcooking.
What’s the best milk for béchamel?
Whole milk gives the creamiest texture, but 2% works too.
Can I use store-bought crêpes?
Absolutely—it saves time and works perfectly for this recipe.
Can I make this dish gluten-free?
Use a 1:1 gluten-free flour blend for both the crêpes and sauce.
Can I add cheese to the filling?
Yes, a sprinkle of shredded Gruyère or mozzarella adds extra richness.
Can I make it without baking?
Yes, simply fill and serve warm with the sauce poured over the top.
How do I prevent the crêpes from tearing?
Use a nonstick skillet and ensure your batter rests before cooking.
Can I make it spicy?
Add a pinch of cayenne or crushed red pepper flakes to the filling.
What pairs well with seafood crêpes?
A crisp green salad, roasted asparagus, or a glass of chilled Chardonnay.
Conclusion
Seafood Crêpes with Béchamel Sauce is a luxurious yet comforting dish that brings the sophistication of French cuisine to your kitchen. The tender crêpes, rich filling, and creamy sauce work together in perfect harmony—elegant enough for entertaining, yet simple enough for a weekend treat. Whether made with shrimp, crab, or scallops, every bite feels indulgent and satisfying. Once you master this recipe, you’ll find it’s the perfect dish for impressing guests—or simply treating yourself to a little touch of culinary luxury.
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