Name: Seafood Crêpes with Béchamel Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Cuisine: French-Inspired
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1/2 cup milk; 1/2 cup water (or sparkling water); 1/4 tsp salt; 2 tbsp melted butter (plus more for pan); 1/2 lb shrimp, peeled and deveined, chopped; 1/2 lb scallops, chopped or sliced; 1/2 cup crab meat or imitation crab, flaked; 2 cloves garlic, minced; 1 shallot or small onion, finely chopped; 1 tbsp butter or oil; 1 tsp lemon zest and 1 tbsp lemon juice; 1 tbsp chopped fresh herbs (parsley, dill, or tarragon); Salt and pepper to taste; 2 tbsp butter; 2 tbsp all-purpose flour; 1 1/4 cups milk or plant-based milk; Pinch of nutmeg; Salt and pepper to taste; Optional: 1/4 cup grated Gruyère or Parmesan cheese

I developed this Seafood Crêpes with Béchamel Sauce recipe to create elegant, delicate crêpes filled with a creamy seafood medley and velvety béchamel. Tender crêpes cradle shrimp, scallops, crab (or a mix), all bathed in a smooth, cheese-tinted sauce—a dish perfect for dinner parties or cozy nights in.

Why You’ll Love This Recipe

I adore how the delicate crêpes contrast with rich, savory seafood filling. The silky béchamel mingles beautifully with the seafood, herbs, and a hint of lemon. It’s refined yet approachable, delightful to prepare ahead, and always makes me feel like I’m serving a restaurant-quality meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crêpes

All-purpose flour
Eggs
Milk
Water (or a bit of sparkling water for lightness)
Salt
Melted butter (or oil) for the batter and pan

For the seafood filling

Shrimp, peeled and deveined, chopped or halved
Scallops, chopped or sliced
Crab meat or imitation crab, flaked
Garlic, minced
Shallot or onion, finely chopped
Butter or oil for sautéing
Fresh herbs (parsley, dill, tarragon)
Lemon zest and juice
Salt and pepper

For the béchamel sauce

Butter
All-purpose flour
Milk or plant-based milk
Nutmeg, salt, and pepper
Optional: grated Gruyère or Parmesan cheese

Directions

I whisk together flour, eggs, milk, water, salt, and melted butter to form a smooth crêpe batter. I let it rest while prepping the rest.
I sauté garlic and shallots in butter or oil until fragrant, then add shrimp, scallops, and crab meat. I cook until just opaque and seasoning the mix with lemon zest, herbs, salt, and pepper. I remove from heat and let it cool slightly.
I make the béchamel: melt butter in a saucepan, whisk in flour to form a roux, then gradually whisk in milk. I season with salt, pepper, and nutmeg, and stir in cheese if using. I cook until sauce thickens.
I gently fold the seafood mixture into the béchamel sauce to combine. If it’s too thick, I add a splash of milk or broth.
I preheat a nonstick skillet over medium heat. I brush lightly with butter or oil and pour a small ladle of batter, swirling to coat the pan. I cook about 1 minute per side until lightly golden. I repeat until batter is used.
I spoon the creamy seafood mixture onto one side of each crêpe and fold or roll neatly.
I place folded crêpes seam-down in a baking dish. I spoon additional béchamel (or cheese sauce) over the tops. I bake briefly—about 10 minutes at 350 °F—to warm through and meld the flavors.

Servings And Timing

This recipe typically serves 4 people (2 crêpes per person).

Prep time (filling + batter): 20–25 minutes
Crêpe cooking: 10–15 minutes
Baking time: ~10 minutes
Total time: approximately 45 minutes to 1 hour

Variations

I substitute seafood with cooked lobster, crab claws, or shrimp alone depending on availability.
I add sautéed mushrooms or spinach to the filling for extra texture.
I incorporate white wine or seafood stock into the béchamel for added depth.
I make a cheese sauce variation by using cheddar or Swiss instead of—or in addition to—béchamel.
I prepare mini crêpes and roll them as appetizers for parties, topped with a drizzle of sauce.

Storage/Reheating

I store leftover assembled crêpes (unbaked or baked) in an airtight container in the fridge for up to 2 days. To reheat: bake at 325 °F until thoroughly warmed. If unbaked, I bake for 15–20 minutes; if baked, about 10 minutes is sufficient. They also freeze well: flash-freeze cooled crêpes individually, then store for up to 1 month. Thaw in the fridge and bake until hot.

Seafood Crêpes with Béchamel Sauce

FAQs

What Kind Of Crêpe Batter Works Best?

I prefer a light, thin batter made with milk and water (or sparkling water). It yields delicate crêpes that fold beautifully.

Can I Use Frozen Seafood?

Yes—just thaw and pat dry before cooking. I use frozen shrimp, scallops, or crab to simplify preparation.

Is The Sauce Too Rich?

The béchamel is creamy but balanced with lemon and herbs. I adjust richness by reducing butter or cheese and by thinning with milk or broth if needed.

Can I Prepare This Ahead?

Absolutely. I make the batter and filling earlier in the day, chill them separately, then cook crêpes and assemble before a brief bake just before serving.

Can I Make This Dairy-Free?

Of course. I substitute plant-based milk and vegan butter, and skip cheese or use vegan cheese. The béchamel still thickens nicely with the roux.

Conclusion

I love serving these Seafood Crêpes with Béchamel Sauce when I want a refined yet comforting dish. The balance between silky sauce, savory seafood, and delicate crêpes feels both indulgent and satisfying. It’s a perfect special meal that comes together with manageable effort and always impresses.