Seafood Crepes Recipe

Seafood filled crepes with béchamel sauce in baking dish with parsley on top.

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.

Course brunch, main

Cuisine French

Prep Time 1 15

Cook Time 15

Resting time 30

Servings seafood crepes

Calories 237kcal

Author Nadia Fazio

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

US Customary - Metric

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.

Nutrition