Seafood Crepes with Béchamel Sauce Recipe
Introduction
Seafood crepes with béchamel sauce offer a delightful combination of tender, savory seafood wrapped in delicate crepes and topped with a rich, creamy sauce. This elegant dish is perfect for a special meal that feels both comforting and refined.
Ingredients
- 1 cup all-purpose flour (can substitute with gluten-free flour)
- 2 large eggs (for best flavor)
- 1 cup milk (or plant-based milk for dairy-free)
- 1/2 cup water (can replace with more milk)
- 1/4 teaspoon salt (to enhance flavors)
- 2 tablespoons butter (melted)
- 2 tablespoons olive oil (can substitute with butter)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 pound shrimp (fresh and deveined)
- 1 cup crab meat (lump crab preferred)
- 1 cup mushrooms (sliced)
- 1/2 cup white wine (dry)
- Salt and pepper to taste (for seasoning)
- 2 tablespoons butter (for sauce)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 cup milk (whole milk preferred)
- Salt and pepper to taste (for seasoning)
- 1/4 teaspoon nutmeg (freshly grated)
- 1/2 cup grated Parmesan cheese (or another cheese of choice)
- Fresh parsley (chopped, to taste)
Instructions
- Step 1: In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring gently. Add salt and melted butter; beat until the batter is smooth.
- Step 2: Heat a lightly oiled frying pan over medium-high heat. Pour 1/4 cup of batter into the pan, tilting it in a circular motion to spread the batter evenly. Cook the crepe for 1-2 minutes until the bottom is light brown. Loosen with a spatula, flip, and cook the other side. Set the crepes aside and repeat with remaining batter.
- Step 3: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent. Add shrimp and crab meat, cooking for 2-3 minutes until shrimp turn pink. Stir in mushrooms and cook another 2 minutes. Pour in white wine and allow it to reduce. Season with salt and pepper, then remove from heat and set filling aside.
- Step 4: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, ensuring no lumps remain. Stir constantly until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg, then stir in Parmesan cheese until melted and smooth.
- Step 5: Place a crepe on a flat surface. Spoon seafood filling down the middle and drizzle generously with béchamel sauce. Roll the crepe up and place seam-side down in a baking dish. Repeat with remaining crepes and filling, pouring any leftover sauce over the top.
- Step 6: Preheat oven to 350°F (175°C). Bake the crepes for 15-20 minutes until heated through and lightly golden on top. Garnish with fresh parsley before serving.
Tips & Variations
- Use gluten-free flour and cornstarch in the béchamel to make the dish gluten-free.
- Substitute crab meat with cooked lobster or scallops for a different seafood flavor.
- Add a pinch of cayenne pepper to the filling for a subtle spicy kick.
- For a dairy-free version, use plant-based milk and vegan butter substitutes.
- Prepare crepes ahead of time and keep them covered in the fridge until ready to assemble.
Storage
Store leftover crepes covered in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain texture. Avoid microwaving to keep the crepes from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the crepes and filling ahead of time?
Yes, you can make the crepes and seafood filling a day in advance. Keep them refrigerated separately, then assemble and bake just before serving.
What can I use if I don’t have white wine?
You can substitute white wine with chicken or vegetable broth for cooking the filling. The flavor will be slightly different but still delicious.
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Seafood Crepes with Béchamel Sauce Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Delight in these elegant Seafood Crepes filled with a savory mixture of shrimp, crab meat, and mushrooms, all enveloped in delicate crepes and topped with a rich, creamy béchamel sauce. This recipe combines tender seafood flavors with a smooth Parmesan-infused sauce, baked to perfection and garnished with fresh parsley for an impressive and delicious dish perfect for special occasions or a gourmet meal.
Ingredients
Scale
Crepes
- 1 cup All-purpose flour (can substitute with gluten-free flour)
- 2 large Eggs (for best flavor)
- 1 cup Milk (or plant-based milk for dairy-free)
- 1/2 cup Water (can replace with more milk)
- 1/4 teaspoon Salt (to enhance flavors)
- 2 tablespoons Butter (melted)
Seafood Filling
- 2 tablespoons Olive oil (can substitute with butter)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 1 pound Shrimp (fresh and deveined)
- 1 cup Crab meat (lump crab preferred)
- 1 cup Mushrooms (sliced)
- 1/2 cup White wine (dry)
- to taste Salt and pepper (for seasoning)
Béchamel Sauce
- 2 tablespoons Butter (for sauce)
- 2 tablespoons All-purpose flour (or cornstarch for gluten-free)
- 1 cup Milk (whole milk preferred)
- to taste Salt and pepper (for seasoning)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 cup Grated Parmesan cheese (or another cheese of choice)
Garnish
- to taste Fresh parsley (chopped)
Instructions
- Prepare the crepe batter: In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water while stirring gently. Add salt and melted butter, beating until the batter is smooth and free of lumps.
- Cook the crepes: Heat a lightly oiled frying pan over medium-high heat. Pour 1/4 cup of the batter into the pan and tilt it in a circular motion to spread the batter evenly. Cook each crepe for 1-2 minutes until the bottom is light brown, then loosen with a spatula and flip to cook the other side. Set cooked crepes aside and repeat with the remaining batter.
- Prepare the seafood filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent. Add shrimp and crab meat, cooking for 2-3 minutes until the shrimp turn pink. Stir in sliced mushrooms and cook for another 2 minutes. Pour in the white wine and allow it to reduce slightly. Season with salt and pepper, then remove from heat and set the filling aside.
- Make the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and freshly grated nutmeg. Stir in the grated Parmesan cheese until melted and smooth.
- Assemble the crepes: Place a crepe on a flat surface. Spoon a portion of the seafood filling down the center of the crepe, then drizzle generously with béchamel sauce. Roll the crepe up and place it seam-side down in a baking dish. Repeat this process with all remaining crepes and filling. Pour any remaining béchamel sauce over the top of the assembled crepes.
- Bake: Preheat your oven to 350°F (175°C). Bake the crepes in the oven for 15-20 minutes until heated through and lightly golden on top.
- Garnish and serve: Remove from the oven and garnish with freshly chopped parsley before serving for a fresh and vibrant finish.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use cornstarch instead of flour in the béchamel sauce.
- You can replace milk with plant-based milk (like almond or oat milk) to make the recipe dairy-free; however, the sauce may vary slightly in thickness and flavor.
- Ensure shrimp is fresh and deveined for the best texture and taste.
- If you prefer a stronger cheese flavor, feel free to add more Parmesan or a mix of cheeses to the béchamel sauce.
- White wine adds great depth of flavor but can be omitted or substituted with chicken or vegetable broth if preferred.
- Make crepes ahead of time and refrigerate them, then assemble and bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Keywords: seafood crepes, béchamel sauce, shrimp crepes, crab meat crepes, elegant crepes recipe, baked crepes, French cuisine, seafood recipe, creamy sauce, gluten-free option
