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Tasty Seafood Crepes with Béchamel Sauce

A delightful combination of tender crepes filled with a medley of shrimp, scallops, and crab, drizzled in a creamy béchamel sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crepes
  • 1 cup flour
  • 2 cups milk
  • 3 pieces eggs
  • 1/2 teaspoon salt
  • 1 tablespoon butter for cooking the crepes
For the filling
  • 1 cup mixed seafood (shrimp, scallops, and crab)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pepper to taste
For the béchamel sauce
  • 1 tablespoon butter for the sauce
  • 2 tablespoons all-purpose flour
  • 2 cups milk for the sauce
  • 1 cup grated cheese (e.g., Gruyère or Parmesan)
  • Nutmeg optional

Method
 

Prepare the Crepes
  1. In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for about 10 minutes.
  2. Heat a non-stick skillet over medium heat and add a small amount of butter. Pour a ladle of batter into the skillet, swirling to cover the bottom evenly.
  3. Cook for about 2 minutes or until the edges start to lift. Flip and cook for another minute. Repeat until all the batter is used.
Cook the Seafood Filling
  1. In a skillet, heat the olive oil over medium heat. Add the mixed seafood and cook for about 3-4 minutes until they are just cooked through.
  2. Add the lemon juice, salt, and pepper. Remove from heat and set aside.
Make the Béchamel Sauce
  1. In another saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux, cooking for 1-2 minutes until it turns golden.
  2. Gradually add the milk, whisking constantly until the sauce thickens (about 5-7 minutes).
  3. Stir in the grated cheese until melted and smooth. Season with salt and a pinch of nutmeg if desired.
Assemble the Crepes
  1. Place a crepe on a plate, add a generous spoonful of the seafood filling, and fold or roll it up.
  2. Repeat with the remaining crepes. Pour the béchamel sauce over the crêpes and top with additional cheese if desired.
  3. For an extra touch, broil until golden brown.
Serve
  1. Garnish your crepes with fresh herbs and extra lemon wedges, if desired. Enjoy a warm plate of these delectable Seafood Crepes with Béchamel Sauce!

Notes

If seafood isn’t your preference, you can substitute with chicken or vegetables. Make sure to have all ingredients prepped beforehand for an optimal cooking experience. Ensure your skillet is adequately heated before pouring in the batter to prevent sticking. Leftovers can be refrigerated for up to 3 days or frozen without sauce for up to 2 months.