Seafood Crepes with Béchamel Sauce and Gruyère Cheese Recipe

If you’re craving something elegant yet comforting, this Seafood Crepes with Béchamel Sauce and Gruyère Cheese Recipe is exactly what you need. I first made these for a small gathering, and the creamy béchamel combined with tender shrimp and scallops wrapped in delicate crepes stole the show. There’s something about the buttery crepes and cheesy topping that makes it feel like a special occasion meal every time.

This recipe shines when you want to impress but keep things manageable—a perfect dinner for a weekend treat or a cozy date night at home. The blend of fresh seafood, silky béchamel, and nutty Gruyère cheese brings layers of flavor that you’ll fall in love with, and trust me, once you try it, this Seafood Crepes with Béchamel Sauce and Gruyère Cheese Recipe will be a staple in your kitchen.

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Ingredients & Why They Work

Every ingredient in the Seafood Crepes with Béchamel Sauce and Gruyère Cheese Recipe has a role to play—creating a luxurious dish where flavors and textures beautifully harmonize. When shopping, look for fresh seafood and high-quality cheese to really elevate the final result.

• Eggs: Provide structure and richness to the crepe batter while making them tender.
• Unsalted butter: Adds richness without overpowering; essential for both crepes and béchamel.
• All-purpose flour: The base for both crepes and the béchamel sauce, giving just the right texture.
• Milk: Whole milk for béchamel delivers creaminess, while combined with water for crepes keeps them delicate.
• Shrimp and scallops: Fresh seafood is the star—quick-cooking, tender, and perfect for the filling.
• Button mushrooms: Add an earthy depth and umami contrast to the sweet seafood.
• White wine: A splash brightens the seafood filling, helping to mellow the richness.
• Parsley: Freshness and a pop of color to keep things lively.
• Gruyère cheese: Melts beautifully, lending a nutty, slightly sweet finish to the dish.
• Salt & pepper: Simple but crucial, seasoning all components just right.

Make It Your Way

I love tweaking this Seafood Crepes with Béchamel Sauce and Gruyère Cheese Recipe depending on the seafood available or mood I’m in. You can easily customize it, which keeps it interesting every single time you make it.

• Swap Seafood: I’ve made it with crab and mussels when I wanted more variety, and it’s just as fantastic.
• Cheese Choices: If you prefer a milder flavor, mozzarella or even fontina works beautifully instead of Gruyère.
• Herb Variations: Sometimes I add a bit of tarragon or chives to the filling for a fresh herbal twist.

Step-by-Step: How I Make Seafood Crepes with Béchamel Sauce and Gruyère Cheese Recipe

Step 1: Whip Up The Perfect Crepe Batter

Start by cracking your eggs into a bowl and whisking in melted butter, flour, salt, milk, and water until the batter is smooth and thin—think thinner than pancake batter and almost pourable. Using a blender or hand mixer can really speed this up if you’re in a hurry. Cover the batter and let it rest for about 30 minutes; this resting phase helps develop tenderness in your crepes, making them easier to handle later.

Step 2: Cooking Light and Lacy Crepes

Heat an 8-inch non-stick skillet over medium heat and lightly grease it with butter. Pour a ladleful of batter and swirl it around so it coats the whole surface thinly and evenly. After about a minute, watch for bubbles and edges slowly pulling away—then flip your crepe gently to cook the other side for about 30 seconds. Stack them on a plate and cover with a towel to keep them soft while you finish the rest—usually 10 to 12 crepes will do.

Step 3: Prepare That Silky Béchamel Sauce

In a small saucepan, melt butter on medium heat but watch closely—it should not brown. Stir in the flour to create a thick paste, then slowly whisk in the milk, stirring constantly. Bring it to a gentle boil and let it thicken until it coats the back of a spoon, then season with salt and pepper. Set this luscious béchamel aside; it’s the creamy backbone of your filling and topping.

Step 4: Sauté The Seafood Filling

Give your shrimp and scallops a rinse and pat them dry—this helps them sear instead of steam. In a large skillet, soften the onion in olive oil until translucent, then add mushrooms and cook till their moisture evaporates. Toss in the seafood for just about a minute, then splash in the white wine, letting it mostly evaporate. If there’s excess liquid, drain it for a more concentrated flavor. Combine this seafood mix with most of the béchamel sauce and chopped parsley—season to taste.

Step 5: Assemble and Bake To Golden Perfection

Butter a large baking dish generously or individual gratin dishes if you’re serving guests separately. Place about ¼ cup of the seafood filling on the lower third of each crepe and roll tightly, sealing the seam down in the dish. Once assembled, drizzle the leftover béchamel sauce over the crepes and sprinkle the shredded Gruyère group on top. Bake at 400°F for 12-15 minutes until bubbly and golden, and if you want an even prettier finish, pop it under the broiler for a minute or two. Serve hot and watch everyone swoon!

How to Serve Seafood Crepes with Béchamel Sauce and Gruyère Cheese Recipe

Garnishes

I usually sprinkle freshly chopped parsley or a bit of chive right before serving—it adds a fresh pop of color and brightness that cuts through the richness of the cheese and béchamel sauce. Sometimes I add a lemon wedge on the side for a subtle zesty twist that pairs beautifully with the seafood flavors.

Side Dishes

A simple mixed greens salad with a light vinaigrette is my go-to pairing to balance the creaminess of the crepes. Roasted asparagus or garlic green beans also make a lovely accompaniment without overpowering the delicate seafood flavors.

Creative Ways to Present

For special occasions, I’ve served individual crepes rolled and arranged in pretty gratin dishes—each portion looks like its own elegant entree. You can also top with a small dollop of crème fraîche and a sprinkle of smoked paprika for a colorful, elevated touch that guests adore.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in the fridge for up to 2 days when covered tightly. I’ve found that using an airtight container or tightly wrapping the baking dish with foil helps maintain moisture without sogginess.

Freezing

If you want to freeze, I recommend freezing the crepes separately after wrapping tightly so they don’t dry out. Seafood filling can also be frozen but is best used within a month for safety and freshness.

Reheating

Reheat the assembled crepes in a preheated oven around 350°F for 10-15 minutes until warmed through. Avoid the microwave if you want to preserve the texture—the oven keeps the béchamel creamy and the cheese melty without drying it out.

FAQs

Final Thoughts

This Seafood Crepes with Béchamel Sauce and Gruyère Cheese Recipe holds a special place in my heart—it’s the kind of dish that turns a simple night into a little celebration. I’ve shared it with friends and family who always ask for seconds, and I hope you find the same joy making and eating it as I do. Trust me, once you try it, this creamy, cheesy, seafood-filled delight will be your go-to for both entertaining and treating yourself.

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