Go Back
Seafood Crepes Recipe with Béchamel Sauce
Ben Carraoli

Seafood Crepes Recipe with Béchamel Sauce

I recently made these seafood crepes 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.
Print Recipe Pin Recipe
Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • Butter: 4 tablespoons unsalted
  • All-purpose flour: 4 tablespoons
  • Milk: 2 cups preferably whole milk
  • Salt and pepper: to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.