This savory seafood crepes recipe is made with thin, delicate crepes filled with shrimp and scallops in a creamy béchamel sauce, topped with more sauce and Gruyère cheese and baked until bubbly. A beautiful dish for brunch gatherings, or serve as an appetizer or main course for dinner.
Traditional Coquilles St-Jacques baked in scallop shells have been a Christmas Eve staple at our home for several years. This delicious variation is made with homemade crepes filled with the same creamy shrimp and scallops filling with béchamel sauce.
They make for a beautiful presentation worthy of holiday gatherings, whether it be for brunch or dinner!
And this seafood crepes recipe is easier to prepare thank you think. Check out my tips further below on how to prepare them ahead, then simply bake and serve!
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Can other varieties of seafood be added to seafood crepes?
I'm fond of the combination of shrimp and scallops, however you can certainly substitute seafood of your choice including crab, mussels or even lobster. Chunks of white fish such as cod, haddock or grouper may also be added.
Can seafood crepes be prepared ahead?
This seafood crepes recipe can be broken down into easy, manageable steps, here are a few ideas:
- Prepare the crepes up to 3 days ahead. Wrap well in plastic wrap and keep refrigerated. They may also be frozen for up to 1 month.
- The seafood mixture may be prepared a day ahead.
- Assemble the crepes a day ahead and bake just before serving.
Seafood Crepes Ingredient List
For the crepes
- Milk: preferably whole milk. I have also tried this crepe recipe with non dairy milk such as oat milk.
For the seafood filling
- Shrimp: medium sized; peeled and deveined
- Scallops: medium sized
- Shallot: or onion
- Shredded Gruyere cheese: for topping, or other cheese of your choice that melts well
For the Béchamel sauce
- Butter: unsalted
- All-purpose flour
- Milk: preferably whole milk
- Salt and pepper, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Seafood Crepes with Béchamel Sauce
Prepare the crepes
- In a large bowl combine all ingredients for the crepes (eggs; melted butter; flour; salt; milk and water) and combine well. You may use a whisk, or a hand held mixer or blender are quite effective for a crepe batter with a smooth consistency. Crepe batter is a lot thinner than a pancake batter. Cover and let rest for half an hour.
- Lightly grease an 8-inch non stick skillet or crepe pan with butter or oil over medium heat.
- When the pan is hot, place a ladle full of batter in the pan. Swirl it around to coat the bottom and partially up the sides of the pan. Tilt the pan over the bowl with the batter to drip off the excess batter.
- Cook the crepe for about one minute. You will know that it’s time to flip the crepe when the sides begin to detach themselves from the pan, the crepe will begin to bubble and brown. Use a spatula to flip it over and cook for about 30 seconds longer.
- Stack the cooked crepes on a plate and cover with a tea towel as you continue cooking the remaining crepes. You should have 10-12 crepes in total.
Prepare the béchamel sauce
- Melt the butter in a small sauce pan over medium heat. Do not allow it to brown.
- Whisk in flour until it forms a thick paste.
- Slowly whisk in milk and stir. Bring to a gentle boil, stirring constantly, until the mixture thickens.
- Add a pinch of salt and pepper, to taste. Set the béchamel sauce aside.
Prepare the seafood filling
- Rinse and pat dry scallops and shrimp. If using frozen seafood, defrost completely and pat dry.
- In a large skillet sauté onion until transluscent. Add thinly sliced mushrooms and continue cooking until all their water has evaporated.
- Add shrimp and scallops and cook for one minute. Pour in white wine and cook until it has mostly evaporated.
- At this point, if there is a lot of liquid in the pan you may choose to drain it. Pour the seafood mixture in a large bowl and stir in all but ¾ cup of the prepared béchamel sauce. Stir in freshly chopped parsley.
To assemble
- Generously butter a 9 x 13 inch baking dish. Alternately, butter individual au gratin baking dishes and place 2 filled crepes per dish. Preheat oven to 400 degrees F.
- Place about ¼ heaping cup of seafood filling on the lower third of a crepe. Roll tightly and place, seam side down on the prepared baking dish.
- Continue with the remaining crepes and seafood filling.
- Drizzle the reserved béchamel sauce over the crepes. Sprinkle with the shredded Gruyère cheese.
- Bake for 12-15 minutes until heated through and the sauce is bubbling. You may turn on the broiler at the end of cooking for 1-2 mintues to lightly brown the cheese.
- Serve hot.
Recipe FAQs
What other types of fish or seafood can I add to my seafood crepes with béchamel sauce?
Try this dish with other varieties of seafood or such as: crab; mussels; lobster or white firm fleshed fish such as cod; haddock or grouper.
Can I substitute another type of cheese for my seafood crepes other than Gruyère?
If you prefer a milder tasting cheese, try using mozzarella instead.
Can seafood crepes be prepared ahead?
-The crepes, well wrapped to prevent them from drying out, may be prepared up to 3 days ahead and refrigerated.
-Crepes may also be frozen for up to 1 month.
-Prepare the filling a day ahead and keep refrigerated.
-Assemble the dish a day ahead and bake before serving.
How long do seafood crepes keep?
Keep leftovers refrigerated for up to 2 days.
Seafood Crepes Recipe
This savory seafood crepes recipe is made with thin, delicate crepes filled with shrimp and scallops in a creamy béchamel sauce, topped with more sauce and Gruyère cheese and baked until bubbly.
Ingredients
For the crepes
- 2 large eggs
- 1 tbsp. butter unsalted, melted
- ¾ cup all-purpose flour
- ½ cup milk
- ½ cup water
- pinch salt
For the béchamel sauce
- ¼ cup butter unsalted
- ¼ cup all-purpose flour
- 2 cups milk preferably whole milk
- salt and pepper to taste
For the seafood filling
- 340 grams shrimp medium sized, peeled and deveined
- 340 grams scallops medium sized
- 2 tbsp. olive oil
- 1 small onion diced
- 1 cup button mushrooms thinly sliced
- ¼ cup white wine
- 2 tbsp. parsley chopped
- salt and pepper to taste
For assembling
- butter for greasing the baking dish
- ¾ cup Gruyère cheese shredded
Instructions
Prepare the crepes
- In a large bowl add all ingredients for the crepes (eggs; melted butter; flour; salt; milk and water) and combine well.
- You may use a whisk or a hand held mixer or blender are quite effective for a crepe batter with a smooth consistency. Crepe batter is a lot thinner than a pancake batter. Cover and let rest for half an hour.
- Lightly grease an 8-inch non stick skillet or crepe pan with butter or oil over medium heat.
- When the pan is hot, place a ladle full of batter in the pan. Swirl it around to coat the bottom and partially up the sides of the pan. Tilt the pan over the bowl with the batter to drip off the excess batter. Cook the crepe for about one minute.
- You will know that it’s time to flip the crepe when the sides begin to detach themselves from the pan, the crepe will begin to bubble and brown. Use a spatula to flip it over and cook for about 30 seconds longer.
- Stack the cooked crepes on a plate and cover with a tea towel as you continue cooking the remaining crepes. You should have 10-12 crepes in total.
Prepare the béchamel sauce
- Melt the butter in a small sauce pan on medium heat. Do not allow it to brown.
- Whisk in flour until it forms a thick paste.
- Slowly whisk in milk and stir. Bring to a gentle boil, stirring constantly, until the mixture thickens. .
- Add a pinch of salt and pepper, to taste. Set the béchamel sauce aside
Prepare the seafood filling
- Rinse and pat dry scallops and shrimp. If using frozen seafood, defrost completely and pat dry.
- In a large skillet sauté onion in the olive oil until transluscent. Add thinly sliced mushrooms and continue cooking until all their water has evaporated.
- Add shrimp and scallops and cook for one minute. Pour in white wine and cook until it has mostly evaporated.
- At this point, if there is a lot of liquid in the pan you may choose to drain it.
- Pour the seafood mixture in a large bowl and stir in all but ¾ cup of the prepared bechamel sauce. Stir in freshly chopped parsley.
To assemble the crepes
- Generously butter a 9 x 13 inch baking dish. Alternately, butter individual au gratin baking dishes (2 crepes per dish). Preheat oven to 400 degrees F.
- Place about ¼ heaping cup of seafood filling on the lower third of a crepe. Roll tightly and place, seam side down on the prepared baking dish. Continue with the remaining crepes and seafood filling.
- Drizzle the reserved béchamel sauce over the crepes. Sprinkle with the shredded Gruyère cheese.
- Bake for 12-15 minutes until heated through and the sauce is bubbling. You may turn on the broiler at the end of cooking for 1-2 mintues to lightly brown the cheese.
- Serve hot.
Notes
Substitutions and Variations:
-Try this dish with other varieties of seafood or such as: crab; mussels; lobster or white firm fleshed fish such as cod; haddock or grouper.
-If you are not fond of Gruyère cheese, substitute with milder tasting mozzarella. Tips for making ahead: -The crepes, well wrapped to prevent them from drying out, may be prepared up to 3 days ahead and refrigerated.
-Crepes may also be frozen for up to 1 month.
-Prepare the filling a day ahead and keep refrigerated.
-Assemble the dish a day ahead and bake before serving. Storage: Keep leftovers refrigerated for up to 2 days.
-If you are not fond of Gruyère cheese, substitute with milder tasting mozzarella. Tips for making ahead: -The crepes, well wrapped to prevent them from drying out, may be prepared up to 3 days ahead and refrigerated.
-Crepes may also be frozen for up to 1 month.
-Prepare the filling a day ahead and keep refrigerated.
-Assemble the dish a day ahead and bake before serving. Storage: Keep leftovers refrigerated for up to 2 days.
Nutrition
Calories: 237kcalCarbohydrates: 15gProtein: 16gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 123mgSodium: 261mgPotassium: 341mgFiber: 1gSugar: 4gVitamin A: 582IUVitamin C: 5mgCalcium: 115mgIron: 1mg
Tried this recipe?Let us know how it was!
David Snell
The brown pattern on your crepes say PERFECT to me. That is how a crepe should look!! 100%!!
Nadia
Thank you!!
David Snell
My only comment is that I do not like freezing the crepes themselves. They tend to stale and loose their flexibility, so if you are folding the ends in, they can crack and break. Making them the day before, and stacking them without baking paper between is the best. Baking paper absorbs some of the moisture which adds to the problem. A well known French chef, demonstrated to add a small knob of butter under the crepe, by lifting the edge of the crepe, and sliding it in on the tip of a knife, after flipping. Then shake the pan to spread the butter. The pan is then ready for the next crepe when this one is slid out on to a plate. They stack better, and stay fresher. Lovely recipe, especially with fresh seafood from the Mooloolaba Fish Market.
Nadia
Hello David, making the crepes the day before is usually what I do and it makes it easier to break down the recipe into manageable steps. Thanks for sharing this tip you learned about adding a small know of butter. I may give it a try. So glad you enjoyed this recipe and thank you for taking the time to comment!
Sandra Fuehr
I can't wait to try this recipe, especially reading all the positive comments where adding additional flavorings if you want. I just have one question, what do you suggest serving with this dish. Possibly a salad?
Nadia
Hi Sandra, I hope you enjoy it! Yes it is quite filling and a salad would go well with it along with some bread in case you were inclined to do "scarpetta" at the end of your meal. That is mop up the lovely sauce in your bowl with a chunk of crusty bread. Don't want to waste any sauce! Thank you for your comment!
David Snell
Steamed broccolini and crispy chips.
Nadia
Great idea, thanks for sharing!
BrendaBB
These were the best crepes I've ever made. I made them in advance and froze them for Good Friday. They came out of the freezer perfect. The filling was sublime. The addition of the gruyere cheese was the finishing touch! I sprinkled some asparagus tips on top for dramatic emphasis 🙂 100/100!
Nadia
Hello Brenda, thank you for your kind feedback. I'm so glad to hear they froze well, and I do like the addition of the asparagus tips. Thank you for sharing!
Rosie
Wow. Work was worth it. First time making the sauce. Enjoyed preparing AND eating them.
Will try a kosher seafood variant.
)Maybe even try matzoh for crepe recipe for blintzes.)
Nadia
Hello Rosie, I'm so happy you enjoyed them! And yes, you can definitely vary the filling ingredients to suit your taste. Thanks for your comment!
Alan
Only morons publish recipes without quantity info or cooking temps and times.
Nadia
And what do you call people who don’t read to the end of the post or don’t see the obvious button at the top of the post that says ‘Jump to Recipe’?
Angela
We call them “Alan” 😂 the recipe is excellent. Thank you for sharing 😊
Nadia
Hi Angela, you call these crepes Alan? I'm so curious, why is that?
Annie
Shame on you Alan! Didn’t your mother teach you any manners? Not to late to learn, I would encourage you to apologize and to eat some humble pie, serves 1.
Nancy McGuire
great recipe- I will definitely be using again!
Nadia
Thank you Nancy, so glad to hear you enjoyed these seafood crepes!
Geraldine Ventura
Love this recipe. I do have a question. would a teaspoon of Old Bay add anything to the taste of the recipe? If so, would you put it in the seafood or the bechemal sauce?
Nadia
Hi Geraldine, good question! I do cook with Old Bay especially when I prepare shrimp. I don't see why it would't work in this recipe, if I were to choose I'd add it to the seafood when you sauté it. Do let me know how it turns out if you give it a try!
ErinZ
There is a French restaurant nearby that serves seafood crepes, and this recipe is just as good, if not better. This dish is pure perfection! I have made this several times, My only change is adding a total of three eggs to the crepe batter. I highly recommend this recipe for a date night at home.
Nadia
Hello Erin, thank you very much for your lovely comment, I am truly flattered and thrilled to hear that you enjoyed my recipe! Thanks for taking the time to comment!
Yvonne
I found this recipe easy to follow and my mother was impressed but next time I would add fresh grated nutmeg on top.
Nadia
Hi Yvonne, thank you for your feedback. You can definitely add nutmeg if you prefer!
Shirley Thompson
These are easy and a very good use of mother sauces
Barbara Van de Zilver
First time i have ever made crepes I did use imitation crab and lobster . Thinking of dessert crepes next ! I also had a 12 inch crepe pan so made7 , 2 were about 8 inches . So much easier than I ever thoiught.
Nadia
Hi Barbara, they really are easy to make! They just need a little patience and practice. Love the idea of adding lobster and yes you can definitely make dessert crepes as well. You might want to add a couple spoonfuls of sugar if you'd like. Thank you for your comment!
Anne Eadie
What temperature is the oven to be at for the last heating up
Directions #4 - Bake for 12-15 minutes until heated through and the sauce is bubbling. You may turn on the broiler at the end of cooking for 1-2 minutes to lightly brown the cheese
Nadia
Hello Anne, step 1 specifies to preheat oven to 400 degrees F. Hope you enjoy them!
Tena Backer Bunch
Just delish made these tonight for dinner and we both enjoyed them. The only thing missing was parsley there was none at the store they were out so that was the missing thing and the bunny's in my yard have eaten my chive so not help there. Thank you for the idea for crepes for dinner.
Nadia
Hello Tena I'm so glad to hear you enjoyed the seafood crepes. And yes, I understand how those adorable bunnies can wreak havoc in our gardens. They have also eaten up much of my parsley and chives in the past. Thank you for your comment!
Nancy WINESBURG
Wonderful dish. My husband made this today for our dinner, exquisite! We had everything on hand so decided to try it, we will be making again. Thanks for sharing. We'll have to check out another one of your recipes 😀 😉 for crepes.
Nadia
Hi Nancy, so glad you enjoyed these seafood crepes. And do check out my crepe lasagna recipe. It definitely makes for a lighter, melt in your mouth lasagna!
Annie
I love this recipe and I had something very similar for the first course at my wedding reception.
Many Italian food snobs have hissyfits over fish and cheese mixed together in a dish, but I tell people all the time that there are many dishes in Sicilian cuisine that mix fish and cheese.
I remember one episode of Top Chef where the contestant had lived in Sicily and prepared a fish and cheese dish, and the judges were turning their noses before even trying, saying, oh this is not done, and he tried to explain, well in Sicily it is done. They elimated the poor guy even though his dish looked awesome!
Thanks for this festive dish, I think I will prepare for Christmas Eve!
Best wishes!
Nadia
Hi Annie, I know what you mean about the seafood and cheese, but they marry quite well in this and other recipes as well! And if you enjoy this combination, then why not! Hope you enjoy these delicious crepes and thank you for your comment!