Name: Seafood Crepes with Béchamel Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 2 1/4 cups all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 3 cups milk; 3 large eggs; 2 tablespoons butter, melted; 6 medium mushrooms, chopped; 3 tablespoons green onions, sliced; 3 tablespoons butter; 3 1/2 cups cooked seafood (lobster, crab, scallops, shrimp), chopped; 8 ounces cream cheese, cubed; 1/3 cup half-and-half; 3 tablespoons fresh parsley, chopped; 2 tablespoons sherry wine (optional); 1 cup Swiss cheese, shredded

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If you’ve ever wanted to impress at a dinner party or simply treat yourself to something elegant but doable, this Seafood Crepes with Béchamel Sauce Recipe is your new go-to. The way delicate crepes wrap a creamy seafood filling smothered in a luscious béchamel sauce is just pure magic—each bite feels like a little celebration. I remember the first time I made these; the aroma alone had my kitchen smelling like a five-star restaurant, and the best part? It wasn’t nearly as intimidating as it sounds.

This recipe shines on occasions when you want to serve something special but also crave comfort food—think weekend brunches, holiday dinners, or when you want to bring a bit of French flair into your home. Plus, it’s super versatile, so whether you love lobster, crab, scallops, or shrimp, you can mix and match your favorite seafood. I know you’re going to love the silky richness of the béchamel, it really brings everything together in the best way.

Ingredients You’ll Need

Each ingredient here plays a key role in balancing flavors and textures, from the lightness of the crepes to the savory richness of the filling. When shopping, look for the freshest seafood you can find—trust me, it makes all the difference, and the rest is mostly pantry staples you’ll appreciate having on hand for other dishes too.

Flour: Use all-purpose flour as it gives the right structure for thin, pliable crepes.
Salt: Enhances flavor throughout the batter and filling.
Baking powder: Helps give a slight lift to the crepes but don’t overdo it—you want them delicate.
Milk: Whole milk works best for richness, but you can use what you have.
Eggs: They bind the batter and add fluffiness.
Butter (for batter and cooking): Melted butter enriches the crepe batter and prevents sticking.
Mushrooms: I like button or cremini, chopped finely for an earthy touch.
Green onions: Adds a subtle fresh bite that melds beautifully with seafood.
Cooked seafood: Mix of lobster, crab, scallops, and shrimp for depth; chopped into bite-sized pieces.
Cream cheese: Brings a creamy tang that thickens the filling nicely.
Half-and-half: Makes the filling silky without being too heavy.
Fresh parsley: Brightens the filling with a pop of herbal freshness.
Sherry wine (optional): Adds a subtle sweetness and complexity if you’re feeling fancy.
Swiss cheese: Melts perfectly to bind the filling and adds nutty undertones.

Variations

I love playing around with this recipe depending on what’s in my fridge or pantry, and the great part? You can totally make it your own. Whether you’re looking to lighten it up or bump up the flavor, there’s room to experiment here.

Vegetarian version: Swap seafood for sautéed spinach and artichokes; I’ve done this for friends who don’t eat seafood, and no one even missed it.
Spicy kick: Add a pinch of cayenne or some diced jalapeños to the filling—I personally love a little heat to cut through the richness.
Different cheese: If you don’t have Swiss, Gruyère or mozzarella work great—choose what melts best for you.
Gluten-free crepes: Use a gluten-free flour blend to make the batter; just adjust the liquid as needed for smooth, thin crepes.

How to Make Seafood Crepes with Béchamel Sauce Recipe

Step 1: Prepare the Crepe Batter

Start by whisking together your flour, salt, and baking powder in a large bowl. In a separate bowl, beat the eggs with the milk and melted butter, then gradually mix this wet concoction into the dry ingredients. The batter should be smooth and runny—think the consistency of heavy cream. I usually let the batter rest for about 30 minutes in the fridge; it really helps the flour absorb the liquid, making your crepes tender and easy to spread in the pan.

Step 2: Cook the Crepes

Heat a non-stick skillet over medium heat and lightly brush with melted butter. Pour just enough batter to coat the pan in a thin layer—swirl it around quickly. Each crepe takes about 1-2 minutes per side; you’re looking for the edges to lift lightly and for the bottom to get a faint golden color. Don’t worry if your first one isn’t perfect, that’s the kitchen’s way of letting you warm up to the technique!

Step 3: Make the Béchamel Sauce

While crepes rest, it’s time for the béchamel—begin by melting butter in a saucepan over medium heat. Stir in an equal part flour to create a roux, cooking for a couple of minutes until bubbling and smooth. Slowly whisk in warmed milk until the sauce thickens—but no lumps! Season with salt and a pinch of nutmeg if you like. This sauce is the creamy glue that makes these crepes fantastic, so patience here really pays off.

Step 4: Prepare the Seafood Filling

Sauté your mushrooms and green onions in butter until they’re soft and fragrant—this step builds flavor. Toss in the chopped seafood and warm through gently, then add the cream cheese, half-and-half, parsley, and sherry (if you’re using it). Stir until the cream cheese melts and everything’s combined. Fold in the shredded Swiss cheese last until melted and dreamy.

Step 5: Assemble and Bake

Lay a crepe flat and spoon a generous amount of the seafood filling onto one side, then fold it over neatly. Place the filled crepes in a baking dish, cover with béchamel sauce, and pop them under a broiler or in a hot oven just until the top is bubbly and slightly golden—watch carefully to avoid burning. This finishing touch brings the dish together with that irresistible golden crust.

How to Serve Seafood Crepes with Béchamel Sauce Recipe

Seafood Crepes with Béchamel Sauce Recipe - Recipe Image

Garnishes

I’m all about fresh herbs on this one—chopped parsley or even a little dill bring a pop of color and freshness. Sometimes I sprinkle a bit of paprika or lemon zest over the top for an extra zing that brightens every bite.

Side Dishes

This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette, or some roasted asparagus for a simple, elegant plate. For a heartier meal, creamy mashed potatoes or buttery steamed rice work just as well to soak up any leftover sauce.

Creative Ways to Present

For special occasions, I like serving these crepes rolled and sliced into bite-sized pinwheels—perfect for entertaining. You can even arrange them in a pretty casserole dish layered with extra cheese on top, turning it into a family-style bake that’s fun to share.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is likely because these are easy to overindulge on!), I store them tightly covered in the fridge in a shallow airtight container. They’ll stay good and tasty for about 2-3 days—just keep in mind the crepes might soften, but the flavors get even better.

Freezing

I’ve frozen both crepes and filled crepes separately. For best results, freeze crepes flat between parchment paper layers. Filled crepes can go in a freezer-safe container or wrapped tightly in foil. Just be sure to thaw overnight in the fridge before reheating to keep textures intact.

Reheating

Leftovers reheat beautifully in a 350°F oven for about 15-20 minutes—covered with foil at first to keep moisture, then uncovered at the end to refresh that golden topping. Microwaving works too, but the oven really helps keep the crepes from getting soggy.

FAQs

Can I use frozen seafood for this recipe?

Absolutely! Just make sure to fully thaw and drain any excess moisture before using, so your filling isn’t watery. I like to pat the seafood dry with paper towels—keeping the texture nice and the béchamel rich.
Is there a shortcut for making béchamel sauce?

If you’re short on time, you can mix equal parts cream and milk to thicken the sauce gently, or even use a store-bought white sauce as a base. Just be careful to season well, since béchamel flavor really elevates the dish.
What’s the best way to prevent crepes from tearing?

Make sure your batter is smooth and not too thick, and get your pan hot but not smoking. When pouring, tilt the pan quickly to spread evenly but gently. Using a good non-stick pan and a thin spatula helps you flip crepes without tearing them.
Can I prepare these crepes in advance?

Definitely! You can make the crepes a day ahead and keep them covered in the fridge. The seafood filling also holds up well if made a few hours ahead—just assemble just before baking to keep crepes from getting soggy.
What wines pair well with Seafood Crepes with Béchamel Sauce Recipe?

A dry white wine like Chardonnay or Sauvignon Blanc is brilliant with this dish, cutting through the richness with crisp acidity. If you want something sparkling, a Brut Champagne adds a festive touch.

Final Thoughts

This Seafood Crepes with Béchamel Sauce Recipe holds a dear spot in my recipe box—not just because it tastes amazing, but because it turns an everyday meal into an occasion without needing fancy skills or equipment. Honestly, once you get the hang of the crepes and sauce, it’s a recipe that feels both like a treat and a comforting classic. I can’t wait for you to try it and hear your own stories about what variations you come up with—consider this one a delicious adventure waiting to happen in your kitchen!