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Baked Creamy Seafood Crepes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 68 reviews
  • Author: Elina
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 seafood crepes 1x
  • Category: Main
  • Method: Baking
  • Cuisine: French

Description

This savory French seafood crepes recipe features thin, delicate crepes filled with a delicious mixture of shrimp and scallops in a creamy béchamel sauce. Topped with more béchamel and shredded Gruyère cheese, then baked until bubbly and golden, these crepes make an elegant brunch or main course dish.

Ingredients

Scale

For the Crepes

  • 2 large eggs
  • 1 tbsp unsalted butter, melted
  • ¾ cup all-purpose flour
  • ½ cup milk
  • ½ cup water
  • Pinch of salt

For the Béchamel Sauce

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • Salt and pepper to taste

For the Seafood Filling

  • 340 grams medium shrimp, peeled and deveined
  • 340 grams medium scallops
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 cup button mushrooms, thinly sliced
  • ¼ cup white wine
  • 2 tbsp chopped parsley
  • Salt and pepper to taste

For Assembling

  • Butter for greasing the baking dish
  • ¾ cup Gruyère cheese, shredded

Instructions

  1. Prepare the Crepes: In a large bowl, combine eggs, melted butter, flour, salt, milk, and water until smooth using a whisk, handheld mixer, or blender. Cover the batter and let it rest for 30 minutes to ensure tender crepes.
  2. Cook the Crepes: Lightly grease an 8-inch non-stick skillet or crepe pan with butter over medium heat. Pour a ladleful of batter into the pan, swirling to coat the bottom and sides thinly. Cook about 1 minute until bubbles form and edges lift, then flip and cook 30 seconds more. Stack cooked crepes covered with a tea towel. Make 10-12 crepes total.
  3. Make the Béchamel Sauce: Melt butter in a small saucepan over medium heat without browning. Whisk in flour to form a thick paste. Gradually whisk in milk and cook gently, stirring constantly until sauce thickens and comes to a gentle boil. Season with salt and pepper. Set aside.
  4. Prepare the Seafood Filling: Rinse and pat dry shrimp and scallops. In a large skillet, heat olive oil and sauté diced onion until translucent. Add sliced mushrooms and cook until their moisture evaporates. Add shrimp and scallops, cooking for 1 minute. Pour in white wine and cook until mostly evaporated. Drain excess liquid if needed. Transfer mixture to a bowl and stir in all but ¾ cup of the béchamel sauce and chopped parsley. Season with salt and pepper.
  5. Assemble the Crepes: Butter a 9×13 inch baking dish (or individual au gratin dishes for 2 crepes each). Preheat oven to 400°F. Place about ¼ heaping cup of seafood filling at the edge of each crepe, roll tightly, and place seam side down in the dish. Repeat with remaining crepes and filling.
  6. Add Sauce and Cheese, Then Bake: Drizzle the remaining béchamel sauce over the crepes and sprinkle with shredded Gruyère cheese. Bake for 12-15 minutes until heated through and bubbly. For a golden top, broil for 1-2 minutes at the end. Serve hot.

Notes

  • Try substituting the seafood with crab, mussels, lobster, or firm white fish like cod, haddock, or grouper.
  • If you prefer a milder cheese, use mozzarella instead of Gruyère.
  • The crepes can be made up to 3 days ahead if well wrapped and refrigerated.
  • Crepes also freeze well for up to 1 month.
  • Prepare the filling a day ahead and refrigerate.
  • Assemble the dish a day ahead and bake just before serving.
  • Store leftovers refrigerated for up to 2 days.

Find it online: https://recipes.mbeams.com/baked-creamy-seafood-crepes/