Seafood Crepes with Béchamel Sauce Recipe
Delight in these elegant Seafood Crepes with a rich and creamy béchamel sauce, filled with a savory mix of lobster, crab, scallops, and shrimp combined with cream cheese, fresh herbs, and Swiss cheese. Perfect for a sophisticated brunch or dinner, these tender crepes encase a flavorful seafood filling enhanced by a touch of sherry wine.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 crepes 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
For the Crepes:
- 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
For the Filling:
- 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
Instructions
- Make the Crepe Batter: In a large mixing bowl, whisk together the flour, salt, and baking powder. In a separate bowl, combine the milk, eggs, and melted butter. Gradually add the wet ingredients to the dry, whisking continuously until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes to allow the flour to hydrate fully, which ensures tender crepes.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the pan, tilting and swirling to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe carefully and cook for another 30 seconds. Remove and keep warm. Repeat with remaining batter to make approximately 12 crepes.
- Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and green onions and sauté until tender and fragrant, about 4-5 minutes. Stir in the chopped seafood and cook for another 2 minutes to warm through.
- Make the Creamy Sauce: Lower the heat and add the cream cheese cubes and half-and-half to the seafood mixture. Stir continuously until the cream cheese melts and blends into a smooth, creamy sauce. If using, stir in the sherry wine to add depth of flavor. Remove from heat and mix in the fresh parsley and shredded Swiss cheese until cheese is melted and combined.
- Assemble the Crepes: Spoon a generous amount of the seafood filling onto the center of each crepe. Fold the sides over to enclose the filling or roll them up as desired. Arrange the filled crepes on a serving platter.
- Serve: These seafood crepes are best enjoyed immediately while warm. Optionally, garnish with additional parsley or a light drizzle of melted butter for extra richness.
Notes
- Resting the crepe batter improves texture and prevents tearing during cooking.
- You can substitute the seafood selection based on availability or preference.
- Sherry wine adds a subtle depth but can be omitted for a non-alcoholic version.
- Leftover crepes can be refrigerated and gently reheated in a skillet.
- To make this recipe gluten free, substitute the flour with a gluten-free all-purpose flour blend.
Keywords: seafood crepes, béchamel sauce, crepe recipe, lobster, crab, scallops, shrimp, creamy seafood filling, French crepes