Seafood Crepes with Béchamel Sauce
Delicate, golden crêpes filled with a rich medley of tender seafood—such as shrimp, crab, or scallops—are folded around a creamy béchamel sauce infused with subtle aromatics and a hint of cheese. This elegant dish combines the lightness of French crêpes with the decadence of a savory, buttery filling, offering a sophisticated yet comforting meal. Whether served as a showstopping appetizer, a brunch centerpiece, or a refined dinner entrée, seafood crêpes with béchamel sauce are sure to impress with their melt-in-your-mouth texture and luxurious flavor.
Equipment
- Mixing bowl
- Whisk
- Non-stick skillet or crêpe pan
- Ladle or measuring cup
- Spatula
- Cooling rack or plate
- Sauté pan or skillet
- Whisk
- Cutting board & knife
- Baking dish or sheet pan
- Spoon or small ladle
- Oven (optional)
Ingredients
For the Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tbsp melted butter
- Pinch of salt
For the Seafood Filling:
- 1 tbsp olive oil or butter
- ½ small onion, finely chopped
- 1 garlic clove, minced
- 1 cup cooked shrimp, chopped
- 1 cup cooked scallops or white fish, flaked
- ½ cup cooked crab meat (optional)
- ½ cup mushrooms, finely chopped
- Salt and pepper, to taste
- 2 tbsp parsley or chives, chopped
For the Béchamel Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- Salt, white pepper, and a pinch of nutmeg
- ¼ cup grated Parmesan or Gruyère (optional)
Instructions
- 1. Make the Crêpe Batter:Whisk together flour, eggs, milk, melted butter, and salt until smooth. Let rest 30 minutes (optional for tenderness).
- 2. Cook the Crêpes:Heat a non-stick pan, lightly greased. Pour in about ¼ cup of batter, swirl to coat, and cook until golden on both sides. Set aside.
- 3. Prepare the Filling:Sauté onions and garlic in olive oil until soft. Add mushrooms, then seafood. Cook briefly, season with salt, pepper, and herbs.
- 4. Make the Béchamel:Melt butter, whisk in flour, and cook for 1 minute. Gradually add milk, whisking until smooth. Season with salt, pepper, and nutmeg. Stir in cheese if using.
- 5. Assemble the Crêpes:Place filling in each crêpe, roll or fold, and place in a baking dish. Pour béchamel over the top.
- 6. Optional – Bake:Bake at 375°F (190°C) for 10–15 minutes until bubbly and slightly golden.
Notes
- Use Fresh or Frozen Seafood: Be sure to pat seafood dry before cooking to avoid excess moisture that can make the crêpes soggy.
- Make Ahead Tip: Both the crêpes and béchamel sauce can be made a day in advance. Store them separately in the fridge, then assemble and bake just before serving.
- Crêpe Texture Matters: Don’t overcook the crêpes—they should be tender and pliable, not crispy, so they can roll easily without tearing.
- Thicken the Béchamel: Let the béchamel simmer until it coats the back of a spoon. A thick sauce prevents runny fillings.
- Customize the Filling: Add sautéed leeks, mushrooms, or spinach for extra flavor and nutrition.
- Garnish Ideas: Top with fresh parsley, chives, a sprinkle of parmesan, or a squeeze of lemon for brightness.