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Seafood Crepes with Béchamel Sauce Recipe

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★★★★★

4.8 from 121 reviews

Delight in these elegant seafood crepes filled with a creamy mixture of lobster, crab, scallops, and shrimp, complemented by sautéed mushrooms and green onions. Topped with Swiss cheese and enhanced with a subtle béchamel sauce infused with sherry, this dish is perfect for a special occasion or sophisticated brunch.

Ingredients

Scale

For the Crepes:

  • 2 1/4 cups flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted

For the Filling:

  • 6 medium mushrooms, chopped
  • 3 tablespoons green onions, sliced
  • 3 tablespoons butter
  • 3 1/2 cups cooked seafood (lobster, crab, scallops, shrimp), chopped
  • 8 ounces cream cheese, cubed
  • 1/3 cup half-and-half
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons sherry wine (optional)
  • 1 cup Swiss cheese, shredded

Instructions

  1. Prepare the Crepe Batter: In a large mixing bowl, whisk together the flour, salt, and baking powder. Gradually add the milk while whisking to create a smooth batter. Beat in the eggs and melted butter until fully incorporated.
  2. Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat. Pour a small ladle of batter into the pan, swirling it to evenly coat the bottom. Cook for about 1-2 minutes until edges lift and the bottom is golden. Flip and cook the other side briefly. Repeat until all batter is used. Set crepes aside.
  3. Sauté Mushrooms and Onions: In a large skillet, melt 3 tablespoons of butter over medium heat. Add chopped mushrooms and sliced green onions, sautéing until tender and fragrant, about 5-7 minutes.
  4. Prepare the Seafood Filling: To the sautéed vegetables, add the chopped cooked seafood and stir to combine. Reduce heat to low and add cream cheese cubes and half-and-half, stirring until cream cheese is melted and the mixture is creamy. Stir in chopped parsley and sherry wine if using. Remove from heat.
  5. Assemble the Crepes: Place a crepe on a flat surface, spoon a generous amount of the seafood filling onto the center. Roll up or fold the crepe around the filling. Repeat with remaining crepes.
  6. Add Swiss Cheese and Heat Through: Arrange the filled crepes in a baking dish. Sprinkle shredded Swiss cheese evenly on top. Place the dish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the cheese is melted and bubbly.
  7. Serve: Remove from oven and let cool slightly before serving. Garnish with additional parsley if desired.

Notes

  • Using a non-stick skillet specifically made for crepes will make cooking easier and yield thinner crepes.
  • The sherry wine is optional but adds a subtle depth to the filling’s flavor.
  • You can substitute half-and-half with light cream or whole milk for a lighter or richer filling.
  • Ensure seafood is cooked and well-chopped before adding to the filling to maintain a smooth texture.
  • Leftover crepes can be refrigerated for up to 2 days; reheat gently to preserve texture.

Keywords: Seafood crepes, crepes with béchamel sauce, lobster crepes, crab crepes, scallop crepes, shrimp crepes, creamy seafood filling, French crepes

Find it online: https://mjrecipe.com/seafood-crepes-with-bechamel-sauce-recipe/