Description
Delight in these elegant Seafood Crepes filled with succulent shrimp and scallops in a creamy béchamel sauce, topped with melted Gruyère cheese and baked to perfection. Perfect as a sophisticated main course for special occasions or a luxurious family dinner.
Ingredients
Scale
For the Crepes
- 2 large eggs
- 1 tbsp butter unsalted, melted
- 3/4 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- Pinch salt
For the Béchamel Sauce
- 1/4 cup butter unsalted
- 1/4 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
- 1/4 cup white wine
- 2 tbsp parsley chopped
- Salt and pepper to taste
For Assembling
- Butter for greasing the baking dish
- 3/4 cup Gruyère cheese shredded
Instructions
- Prepare the crepes: In a large bowl, combine eggs, melted butter, flour, salt, milk, and water, whisking until smooth. Let the batter rest covered for 30 minutes. Heat a lightly greased 8-inch non-stick skillet over medium heat. Pour a ladleful of batter, swirl to evenly coat the pan, and cook for about 1 minute until edges lift and batter bubbles. Flip and cook 30 seconds more. Stack crepes on a plate, cover with a towel, and repeat until 10-12 crepes are made.
- Prepare the béchamel sauce: Melt butter in a saucepan over medium heat without browning. Whisk in flour to form a paste. Gradually whisk in milk and cook, stirring constantly, until sauce thickens and boils gently. Season with salt and pepper. Set aside.
- Prepare the seafood filling: Rinse and pat dry shrimp and scallops. In a large skillet, sauté diced onion in olive oil until translucent. Add mushrooms and cook until their moisture evaporates. Add shrimp and scallops, cooking 1 minute. Pour in white wine and cook until mostly evaporated. Drain excess liquid if needed. Transfer seafood mixture to a bowl, stir in all but 3/4 cup of béchamel sauce and chopped parsley. Season with salt and pepper.
- Assemble the crepes: Preheat oven to 400 degrees F. Generously butter a 9 x 13 inch baking dish or individual baking dishes. Place about 1/4 heaping cup of filling on the lower third of each crepe, roll tightly, and place seam side down in the prepared dish. Repeat with remaining crepes.
- Finish and bake: Drizzle reserved béchamel sauce over rolled crepes. Sprinkle with shredded Gruyère cheese. Bake for 15 minutes until heated through and bubbling. Optionally broil for 1-2 minutes to brown the cheese. Serve hot.
Notes
- Substitute seafood varieties such as crab, mussels, lobster, or firm white fish like cod, haddock, or grouper for variety.
- If Gruyère is unavailable or not preferred, use milder mozzarella cheese as a substitute.
- Crepes can be prepared up to 3 days ahead, wrapped tightly and refrigerated to prevent drying.
- Crepes freeze well for up to 1 month if properly wrapped.
- The seafood filling can be made a day in advance and kept refrigerated.
- Assemble the entire dish a day ahead and bake just before serving for convenience.
- Store any leftovers in the refrigerator and consume within 2 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 120 mg
