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Seafood Crêpes Béchamel

Decadent Seafood Crêpes Béchamel for a Luxurious Brunch

Indulge in these Seafood Crêpes Béchamel, featuring a savory medley of shrimp and crab, perfect for brunch or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 crêpes
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crêpe Batter
  • 1 cup All-purpose flour Swap for gluten-free flour if needed
  • 3 large Eggs Organic or free-range for best flavor
  • 2 cups Whole milk Low-fat options can be used if desired
  • 2 tablespoons Unsalted butter (melted) Olive oil can be a dairy-free substitute
  • 1 teaspoon Salt Adjust according to dietary preferences
Filling
  • 1 cup Cooked shrimp (peeled, deveined, chopped) Substitute with scallops or lobster if desired
  • 1 cup Cooked crab meat Fresh crab is ideal for maximum flavor
  • 1/2 cup Dry white wine Use chicken broth for a non-alcoholic alternative
  • 1 medium Shallot (finely minced) Onion can be a substitute if necessary
  • 2 cloves Garlic (minced) Replace with shallots for a milder flavor
  • 1/2 cup Heavy cream Whole milk can be a lighter option
  • 1 tablespoon Fresh parsley (chopped) Can use cilantro or dill for variations
  • 1 teaspoon Lemon zest Brightens the filling
Béchamel Sauce
  • 4 tablespoons Unsalted butter (for roux) Consider olive oil for a lighter option
  • 4 tablespoons All-purpose flour (for roux) Thickens the sauce
  • 2 cups Warm milk Essential for creamy béchamel
  • 1/4 teaspoon Nutmeg Adds aromatic spice to the sauce
  • 1 teaspoon Salt Season to taste
  • 1 teaspoon White pepper Important for flavor balance
Topping
  • 1 cup Grated Gruyère cheese Switch with mozzarella or cheddar if desired
  • 1/4 cup Chives or parsley (for garnish) Adds color and flavor before serving

Equipment

  • Non-stick skillet
  • Mixing Bowl
  • Saucepan
  • whisk
  • Baking dish

Method
 

Crêpe Preparation
  1. In a large bowl, whisk together flour, eggs, melted butter, milk, and salt until smooth. Allow to rest for 20 minutes.
Cooking Crêpes
  1. Heat a non-stick skillet over medium heat, brush with melted butter, and pour batter to create thin layers. Cook until edges are golden, then flip and cook for another minute.
Filling Preparation
  1. Melt butter in a skillet, sauté shallots and garlic, then add shrimp and crab meat. Deglaze with wine and stir in cream, lemon zest, and parsley.
Béchamel Sauce Preparation
  1. Melt butter in a saucepan, whisk in flour to form a roux, then gradually add warm milk whisking until thickened. Season with nutmeg, salt, and white pepper.
Assembling Crêpes
  1. Place seafood filling on each crêpe, roll up, and place seam-side down in a greased baking dish. Pour béchamel over and sprinkle cheese on top.
Baking
  1. Preheat oven to 375°F (190°C) and bake for 20-25 minutes until béchamel bubbles and cheese is golden.
Garnishing and Serving
  1. Let cool slightly, then garnish with chives or parsley before serving.

Nutrition

Serving: 1crêpeCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Make ahead and refrigerate the assembled crêpes for convenient hosting.

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