I recently made this Seafood Crepes Recipe with Béchamel Sauce, and I have to say, they turned out amazing! The delicate crepes wrapped around a creamy shrimp and scallop filling, topped with rich béchamel and melted Gruyère, made every bite feel luxurious. I love serving them for special occasions or a cozy dinner at home.
They’re easier to make than they look, and the flavors are simply irresistible. Let me walk you through this delightful recipe step by step. You can also enjoy similar flavors with Sweet and Spicy Gochujang Chicken Bowls if you like a mix of sweet and heat.
Ingredients
Here’s what you’ll need to make these seafood crepes perfectly:
For the crepes
- Milk: 1 ½ cups, preferably whole milk for a richer taste
- Eggs: 3 large, bring structure and softness
- All-purpose flour: 1 cup, sifted for smooth batter
- Water: ½ cup, to thin out the batter
- Butter: 2 tablespoons, melted, adds richness
- Salt: ½ teaspoon, enhances flavor
For the seafood filling
- Shrimp: 1 cup, medium-sized, peeled and deveined
- Scallops: 1 cup, medium-sized, fresh or fully defrosted
- Shallot: 1 small, finely chopped for sweetness
- Mushrooms: ½ cup, optional, adds earthy flavor
- Parsley: 2 tablespoons, chopped, for freshness
- Shredded Gruyère cheese: ½ cup, melts beautifully
- White wine: ¼ cup, optional, to deglaze and enhance flavor
- Olive oil: 1 tablespoon
- Salt and black pepper: to taste
For the béchamel sauce
- Butter: 4 tablespoons, unsalted
- All-purpose flour: 4 tablespoons
- Milk: 2 cups, preferably whole milk
- Salt and pepper: to taste
Note: This recipe serves approximately 4-6 people depending on portion size. If you enjoy seafood, you might also like trying Marry Me Salmon Recipes for a rich and flavorful fish option.
Variations
- Use crab or lobster instead of shrimp and scallops for a luxurious twist.
- Swap whole milk with oat or almond milk for a dairy-free option.
- Add a pinch of nutmeg to the béchamel for extra warmth.
- Use mozzarella or fontina cheese instead of Gruyère if desired.
Cooking Time
- Prep Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes
Equipment You Need
- Non-stick skillet or crepe pan – for perfectly thin crepes
- Blender or whisk – to make smooth crepe batter
- Saucepan – to cook the béchamel sauce
- Baking dish – to assemble and bake the crepes
- Spatula – for flipping the crepes
How to Make Seafood Crepes with Béchamel Sauce
Prepare the crepes
In a large bowl, combine eggs, milk, water, flour, melted butter, and salt. Whisk until smooth and let the batter rest for 30 minutes. Heat a greased non-stick skillet and pour a ladle of batter, swirling to coat evenly, then cook until lightly golden and flip.
Prepare the béchamel sauce
Melt butter in a saucepan over medium heat, then whisk in flour to form a paste. Gradually add milk, stirring constantly until thickened, and season with salt and pepper. Set aside to cool slightly.
Prepare the seafood filling
Pat the shrimp and scallops dry. Sauté shallots in olive oil until soft, then add shrimp and scallops. Cook until opaque and tender, then mix in mushrooms, parsley, and a splash of white wine if using. Season with salt and pepper.
Assemble the crepes
Spoon the seafood mixture onto each crepe, roll or fold them, and place in a baking dish. Pour béchamel sauce over the top and sprinkle with Gruyère cheese. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
Additional Tips for Making this Recipe Better
- I always use fresh seafood when possible—it makes a noticeable difference.
- Let the crepe batter rest; it prevents tearing during cooking.
- I like to lightly grease the pan each time to keep crepes soft and thin.
- Use a gentle simmer when cooking the béchamel to avoid lumps.
How to Serve Seafood Crepes with Béchamel Sauce
Serve these crepes hot from the oven with a sprinkle of fresh parsley. I love plating them with a wedge of lemon for a pop of color and freshness. Pair them with a crisp green salad or roasted vegetables for a complete meal.
Nutritional Information
Here’s a rough idea per serving:
- Calories: 380 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 18 g
Make Ahead and Storage
Preparing in Advance
You can prepare the crepes up to 3 days in advance, wrapping them tightly in plastic wrap and refrigerating.
Freezing
Both the crepes and the seafood filling freeze well for up to 1 month. Assemble frozen crepes and bake straight from the freezer, adding a few extra minutes.
Reheating
Reheat in the oven at 350°F (175°C) for 10-15 minutes until warm and bubbly. Avoid microwaving as it may make the crepes soggy.
Why You’ll Love This Recipe
Here’s why this dish will become a favorite:
- It’s elegant yet surprisingly easy to prepare, perfect for impressing guests.
- Versatile: swap seafood, cheese, or milk to fit your dietary preferences.
- Make-ahead friendly: perfect for holidays or busy weeknight dinners.
- Deliciously creamy and flavorful, with every bite packed with shrimp and scallops.
- Visually stunning, making it a showstopper on any table.