Description
Delightful Seafood Crepes filled with a savory mix of shrimp, crab, and scallops sautéed with onions and fresh parsley, all enveloped in delicate crepes and baked under a creamy béchamel sauce topped with melted cheese. Perfect for an elegant family dinner or special occasion.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- ¼ teaspoon salt
- 1 tablespoon butter (for cooking crepes)
Seafood Filling
- 2 cups mixed seafood (shrimp, crab, and scallops)
- ½ cup diced onions
- 2 tablespoons fresh parsley, chopped
Sauce and Topping
- 2 cups béchamel sauce
- ½ cup grated cheese (such as Gruyère or cheddar)
Instructions
- Make the Crepe Batter: In a mixing bowl, whisk together the all-purpose flour, eggs, milk, and salt until the batter is smooth and free of lumps. This base will create thin, tender crepes.
- Cook the Crepes: Heat a non-stick skillet over medium heat and melt the butter. Pour a ladleful of batter into the pan, swirling it around to evenly coat the bottom. Cook the crepe until golden on the bottom, then carefully flip to cook the other side if desired, or cook only one side. Remove and repeat until all batter is used, stacking the crepes on a plate.
- Prepare the Seafood Filling: In a separate pan, sauté the diced onions until translucent and fragrant. Add the mixed seafood and cook until the seafood turns opaque and is just cooked through, about 3-5 minutes. Stir in the chopped fresh parsley and remove from heat.
- Assemble the Crepes: Spoon the seafood filling onto each crepe and roll them up tightly to enclose the filling.
- Prepare for Baking: Arrange the rolled crepes in a baking dish in a single layer. Pour the béchamel sauce evenly over the crepes, ensuring they are well covered. Sprinkle the grated cheese evenly on top.
- Bake: Preheat the oven to 350°F (175°C). Bake the crepes for 20 minutes, or until the béchamel sauce is bubbling and the cheese has melted and turned slightly golden.
- Serve: Remove from oven and let the dish rest for a few minutes before serving. Enjoy warm.
Notes
- For best results, let the crepe batter rest for 15-30 minutes before cooking to minimize bubbles and ensure a tender texture.
- You can substitute the mixed seafood with any combination of your favorite shellfish or fish.
- Leftover crepes can be refrigerated for up to 2 days before assembling and baking.
- Use a light cheese like Gruyère or Swiss for a classic creamy flavor, or experiment with mozzarella for a milder taste.
- Ensure seafood is fresh for the best flavor and texture.
