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