Description
Delicious and elegant Seafood Crepes filled with shrimp and scallops in a creamy béchamel sauce, topped with Gruyère cheese and baked to perfection. A perfect dish for special occasions or a fancy 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 add all ingredients for the crepes (eggs, melted butter, flour, salt, milk, and water) and combine well. Use a whisk, hand mixer, or blender to achieve a smooth, thin batter. Cover and let rest for 30 minutes.
- Cook the crepes: Lightly grease an 8-inch non-stick skillet or crepe pan with butter or oil over medium heat. When hot, pour a ladle of batter and swirl to coat bottom and sides. Cook for about 1 minute until edges lift and bubbles appear, then flip and cook 30 seconds more. Stack cooked crepes on a plate and cover with a tea towel. Repeat until you have 10-12 crepes.
- Prepare the béchamel sauce: Melt butter in a small saucepan over medium heat without browning. Whisk in flour to form a thick paste. Slowly whisk in milk and stir constantly, bringing to a gentle boil until thickened. Season with salt and pepper to taste. 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 sliced mushrooms and cook until water evaporates. Add shrimp and scallops and cook for 1 minute. Pour in white wine and cook until mostly evaporated. Drain excess liquid if needed. Transfer seafood mixture to a large bowl and stir in all but 3/4 cup of béchamel sauce along with 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. Place about 1/4 heaping cup of seafood filling on the lower third of each crepe, roll tightly, and place seam side down in the dish. Repeat with remaining crepes and filling.
- Add sauce and cheese: Drizzle reserved béchamel sauce over the rolled crepes, then sprinkle with shredded Gruyère cheese.
- Bake: Bake for 15 minutes until heated through and sauce is bubbling. Optionally, broil for 1-2 minutes at the end to lightly brown the cheese.
- Serve: Serve the crepes hot and enjoy.
Notes
- Try substituting seafood varieties such as crab, mussels, lobster, or firm white fish like cod or haddock.
- If you prefer milder cheese, substitute Gruyère with mozzarella.
- The crepes can be made up to 3 days ahead and refrigerated when well wrapped.
- Crepes can also be frozen for up to 1 month.
- Prepare the filling a day ahead and store refrigerated.
- The assembled dish can be made a day in advance and baked before serving.
- Store leftovers refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 145 mg
