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Seafood Crepes Recipe

Gourmet Seafood Crepes Recipe with Creamy Béchamel Magic

This Seafood Crepes Recipe brings restaurant-quality flavors home with a luxurious seafood filling and creamy béchamel sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 crepes
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup All-purpose flour Use gluten-free flour for a gluten-free option.
  • 2 large Eggs Essential for structure.
  • 1.25 cups Milk Whole milk gives rich flavor.
For the Seafood Filling
  • 1 cup Shrimp Fresh or frozen, cooked until pink.
  • 1 cup Scallops Be careful not to overcook.
  • 1 cup Crab meat Feel free to substitute with other seafood.
  • 2 tablespoons Butter Enhances richness; can use olive oil.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Béchamel Sauce
  • 4 tablespoons Unsalted butter Base for a creamy sauce.
  • 4 tablespoons All-purpose flour Necessary for thickening.
  • 2 cups Milk Whole or non-dairy alternative.
  • a pinch Nutmeg Optional but adds depth.
  • to taste Salt Enhances the flavors.
  • to taste Pepper Enhances the flavors.

Equipment

  • Mixing bowl
  • Non-Stick Skillet
  • medium saucepan
  • Whisk
  • Ladle
  • Baking dish

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, and 1 ¼ cups of milk until smooth and lump-free. Let the batter rest for at least 30 minutes.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 cup of shrimp, 1 cup of scallops, and 1 cup of crab meat, cooking for 3-5 minutes until the shrimp turn pink.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in 4 tablespoons of flour, whisking for about 2 minutes to form a roux. Gradually whisk in 2 cups of milk and continue to stir until the sauce thickens.
  4. Lay out a cooked crepe on a clean surface, adding about ¼ cup of the seafood filling to one side. Fold and transfer to a greased baking dish. Repeat for all crepes.
  5. Preheat your oven to 375°F (190°C). Pour the béchamel sauce over the crepes and bake for 20-25 minutes until bubbly and golden brown.

Nutrition

Serving: 1crepeCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Feel free to get creative with seafood variations and seasoning adjustments to make this dish your own.

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