Delightful Seafood Crepes with Creamy Bechamel Sauce
Flavor-packed seafood crepes are filled with succulent shrimp and crab, topped with a rich and creamy bechamel sauce. Perfect for quick weeknight dinners or cozy family meals.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stir-frying/pan-cooking
- Cuisine: American
Ingredients
1 cup all-purpose flour
2 eggs
1 1/2 cups milk
2 tablespoons melted butter
1/4 teaspoon salt
1 cup cooked shrimp, chopped
1 cup cooked crab meat
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup onion, finely chopped
1/2 teaspoon black pepper, plus more to taste
Salt to taste
2 tablespoons butter for the sauce
2 tablespoons all-purpose flour for the sauce
2 cups milk for the sauce
1/4 teaspoon nutmeg
Salt and black pepper to taste for the sauce
Instructions
Whisk together the crepe batter: In a bowl, combine flour, eggs, milk, melted butter, and salt. Whisk until smooth and set aside.
Prepare the seafood filling: Heat olive oil in a pan, and sauté garlic and onion until translucent. Add the shrimp and crab meat, season with black pepper and salt, and cook for 2-3 minutes until warmed through. Set aside.
Make the béchamel sauce: In a saucepan, melt butter. Add flour to create a roux and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk until thickened. Season with nutmeg, black pepper, and salt. Set aside.
Cook the crepes: Heat a nonstick skillet over medium heat. Pour about 2–3 tablespoons of batter into the pan and tilt to spread it evenly. Cook for about 1–2 minutes per side until golden. Repeat with the remaining batter.
Assemble the crepes: Place a spoonful of seafood filling in the center of each crepe, top with béchamel sauce, fold, and serve.
Notes
For a lighter version, substitute some of the all-purpose flour with whole wheat. Substitute butter in the sauce with olive oil if desired. Store leftover crepes in the refrigerator for up to 2 days.