Seafood Crepes Recipe with Béchamel Sauce

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!

Can other varieties of seafood be added in 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:

• The crepes can be prepared 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.

Ingredient List

For the crepes

• All-purpose flour
• Salt
• Eggs: large sized
• Melted butter: unsalted
• Milk: preferably whole milk
• Water

For the seafood filling

• Shrimp: medium sized; peeled and deveined
• Scallops: medium sized
• Onion: or shallot
• Mushrooms
• White wine
• Olive oil
• Salt and pepper
• Freshly chopped parsley
• Shredded Gruyere cheese: for topping

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.

Step by Step Instructions

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 3/4 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 1/4 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 Notes

Check out more fish and seafood recipes!

• Coquilles St-Jacques
• Italian Seafood Pasta
• Sicilian Swordfish with Tomatoes, Capers and Olives
• Oven Baked Fish with Chickpeas, Spinach and Tomatoes
• Seafood Arancini
• Swordfish Pasta with Cherry Tomato Sauce
• Pistachio Pesto Shrimp Pasta
• Sicilian Fish with Onions, Mint and Vinegar
• Pasta with Rapini, Anchovies and Crushed Almonds
• Sicilian Past with Sardines
• Sicilian Pasta with Anchovies and Breadcrumbs