If you’re craving an elegant dish that feels like a warm hug on a plate, then you must try these incredible Baked Creamy Seafood Crepes. Imagine delicate, thin crepes wrapped around a luscious filling of shrimp and scallops swimming in a dreamy, velvety béchamel sauce, topped with bubbling Gruyère cheese and baked to golden perfection. Every bite offers a rich, savory experience that’s both comforting and sophisticated, making it a showstopper for brunch or a cozy dinner with friends and family.

Baked Creamy Seafood Crepes - Recipe Image

Ingredients You’ll Need

Getting the perfect balance in Baked Creamy Seafood Crepes is all about simple, fresh ingredients that pack flavor without fuss. Each component—whether it’s the light crepe batter, the creamy béchamel, or the tender seafood—brings its own magic to the final dish, creating texture, richness, and appeal in every bite.

2 large eggs: The foundation that helps the crepes bind together with a tender texture.
1 tbsp. unsalted butter, melted: Adds richness and prevents the crepes from sticking.
¾ cup all-purpose flour: Gives structure to those delicate, paper-thin crepes.
½ cup milk: Keeps the crepe batter smooth and moist for perfect pliability.
½ cup water: Lightens the batter for a tender, barely-there texture.
Pinch of salt: Enhances the flavors across the crepe and filling.
¼ cup unsalted butter (for béchamel): Essential for creating that silky base of the sauce.
¼ cup all-purpose flour (for béchamel): Thickens the sauce into a luscious, creamy coating.
2 cups whole milk: The creamy heart of the béchamel, making all the difference in richness.
Salt and pepper to taste: Balances and seasons the béchamel perfectly.
340 grams medium shrimp, peeled and deveined: Sweet, succulent seafood star of the filling.
340 grams medium scallops: Adds delicate texture and mild seafood flavor to the crepes.
2 tbsp. olive oil: For sautéing and building layers of flavor in the filling.
1 small diced onion: Adds a gentle sweetness and depth to the seafood mix.
1 cup thinly sliced button mushrooms: Earthy notes that complement the seafood beautifully.
¼ cup white wine: Bright acidity that lifts and balances the richness.
2 tbsp. chopped parsley: Freshness to brighten and add color.
Butter for greasing the baking dish: Keeps everything from sticking and adds buttery flavor.
¾ cup shredded Gruyère cheese: Melts into a golden, nutty topping that pulls the whole dish together.

How to Make Baked Creamy Seafood Crepes

Step 1: Prepare the Crepes

To start, combine eggs, melted butter, flour, salt, milk, and water in a large bowl to create an ultra-smooth crepe batter. The batter’s consistency should be thinner than pancake batter for those signature delicate crepes. Let it rest for 30 minutes to help the gluten relax and ensure tender results. Cook each crepe in a lightly buttered non-stick skillet over medium heat, swirling the batter to coat the pan thinly. Flip once the edges lift and bubbles form. Stack them up and cover so they stay soft while you prepare the filling.

Step 2: Make the Béchamel Sauce

Next, melt butter in a saucepan without browning it, then whisk in flour to form a thick paste called a roux. Gradually pour in milk, whisking constantly to avoid lumps, and cook until the sauce thickens to a creamy consistency. Season with salt and pepper to bring out its gentle flavor. This sauce is the creamy glue that ties your seafood filling and crepes together like a dream.

Step 3: Prepare the Seafood Filling

Rinse and pat dry your shrimp and scallops so they cook perfectly without excess moisture. Sauté diced onion in olive oil until translucent, then cook mushrooms until their water evaporates, concentrating their earthiness. Add the seafood and sear for about a minute, then splash in white wine to deglaze the pan and add brightness. Let it mostly evaporate, then mix the seafood mixture with the béchamel sauce and chopped parsley for that mouthwatering filling.

Step 4: Assemble the Crepes

Butter a baking dish generously to prevent sticking and preheat your oven to 400 degrees Fahrenheit. Place a generous quarter cup of seafood filling near the base of each crepe, then roll it up tightly and arrange seam-side down in the dish. Pour the remaining béchamel sauce over the crepes and sprinkle with Gruyère cheese. Pop it in the oven and bake for 12-15 minutes until everything is bubbling and hot. For a beautiful golden finish, pop it under the broiler for a minute or two, but keep a close eye so it doesn’t burn.

How to Serve Baked Creamy Seafood Crepes

Baked Creamy Seafood Crepes Garnishes

A sprinkle of freshly chopped parsley or chives adds a lovely pop of green and a hint of freshness that cuts through the rich creaminess. You can also zest some lemon on top before serving for a bright, citrus twist that livens up the flavors beautifully.

Side Dishes

These crepes are rich and luxurious, so pairing them with a simple green salad tossed in a light vinaigrette is ideal to balance the meal. Alternatively, steamed asparagus or sautéed green beans provide a crisp, fresh contrast that complements the seafood without overwhelming it.

Creative Ways to Present

For a romantic dinner or fancy brunch, serve individual crepes in small gratin dishes and garnish each with a tiny lemon wedge and sprig of dill or parsley. Another fun idea is to layer the crepes like a lasagna, slicing into elegant portions that show off the creamy seafood layers inside—sure to impress your guests!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Creamy Seafood Crepes keep wonderfully in an airtight container in the fridge for up to two days. The flavors often intensify a bit after resting, so it’s a real treat to enjoy as a next-day lunch or quick dinner.

Freezing

You can freeze both the crepes and the assembled dish. Wrap the cooked crepes tightly to prevent drying out, and freeze for up to one month. The filled and assembled crepes can also be frozen before baking; just thaw overnight in the fridge before cooking as directed.

Reheating

Reheat leftovers gently in a preheated oven at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. Avoid the microwave if possible, to keep the crepes from becoming rubbery and the cheese from losing its delightful texture.

FAQs

Can I use other types of seafood in Baked Creamy Seafood Crepes?

Absolutely! Feel free to swap in crab, lobster, mussels, or mild fish like cod or haddock. Just be mindful of cooking times and moisture content to maintain that perfect texture and flavor balance.

Can I make the crepes gluten-free?

You sure can—just substitute the all-purpose flour with a gluten-free blend that’s suitable for crepes. The texture might be slightly different, but the flavors will still shine beautifully in your Baked Creamy Seafood Crepes.

Is there a way to make these crepes ahead for a party?

Definitely! You can prepare the crepes and filling a day or two ahead, then assemble and bake just before serving. This makes entertaining a breeze and lets you enjoy your guests instead of the kitchen.

What’s the best cheese to use if I don’t have Gruyère?

Mozzarella makes a great milder alternative, melting well without overpowering the seafood. Fontina or even a sharp white cheddar could work too, depending on your taste preferences.

How thin should crepes be for this recipe?

The crepes should be very thin and flexible, almost translucent, to roll easily around the filling without tearing. The batter’s thinner consistency than pancake batter helps you achieve that perfect crepe texture.

Final Thoughts

There is something truly special about these Baked Creamy Seafood Crepes — they feel fancy but are so comforting and approachable. Whether you’re hosting a special brunch or indulging in a cozy dinner, they’re sure to impress and satisfy. Give this recipe a try and let those delicate crepes filled with creamy, savory seafood become a beloved favorite in your kitchen!

Baked Creamy Seafood Crepes