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Seafood Crêpes with Béchamel Sauce

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These elegant Seafood Crêpes with Béchamel Sauce feature tender crêpes filled with a creamy medley of shrimp, scallops, and crab, all wrapped in a velvety cheese-tinted béchamel. A refined yet comforting meal ideal for dinner parties or cozy evenings.

Ingredients

For the crêpes:

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)

For the seafood filling:

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

For the béchamel sauce:

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

Instructions

  1. Whisk together flour, eggs, milk, water, salt, and melted butter until smooth. Let batter rest while preparing the filling.
  2. In a skillet, sauté garlic and shallots in butter until fragrant. Add shrimp, scallops, and crab. Cook until just opaque. Stir in lemon zest, juice, herbs, salt, and pepper. Remove from heat and cool slightly.
  3. In a saucepan, melt butter. Whisk in flour to form a roux. Gradually whisk in milk, cooking until thickened. Season with salt, pepper, and nutmeg. Stir in cheese if using.
  4. Fold seafood mixture into béchamel. If too thick, thin with a splash of milk or broth.
  5. Heat a nonstick skillet over medium heat. Brush lightly with butter. Pour in a small ladle of batter, swirl to coat, and cook about 1 minute per side. Repeat with remaining batter.
  6. Spoon seafood mixture onto each crêpe, fold or roll, and place seam-side down in a baking dish. Spoon extra béchamel on top.
  7. Bake at 350°F (175°C) for 10 minutes, or until warmed through.

Notes

Use sparkling water for extra-light crêpes.

Substitute seafood with lobster, or use one variety only.

Add mushrooms or spinach for more depth and texture.

Use plant-based milk and butter for a dairy-free version.

Freeze cooled crêpes individually, then reheat as needed.

Nutrition

Find it online: https://yumntasty.com/seafood-crepes-with-bechamel-sauce/