Name: Seafood Crepes with Béchamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
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; Salt to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1/4 teaspoon nutmeg; Salt and black pepper to taste

Description

A delightful combination of seafood wrapped in delicate crepes, topped with a creamy béchamel sauce.

Ingredients

Scale

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
Salt to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon nutmeg
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crepe batter: In a bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for about 15 minutes.
Cook the crepes: Heat a nonstick pan over medium heat and lightly grease it. Pour a small amount of batter, swirling to coat the surface evenly. Cook for about 1–2 minutes per side until lightly golden. Stack the crepes and set aside.
Make the seafood filling: In a skillet, heat olive oil and sauté garlic and onion until soft and fragrant. Add the shrimp and crab, seasoning with salt and pepper. Cook briefly until heated through.
Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for about a minute. Gradually whisk in the milk, stirring constantly to avoid lumps. Add nutmeg, salt, and pepper, and cook until the sauce thickens into a smooth, creamy consistency.
Assemble the crepes: Spoon the seafood filling onto each crepe, roll or fold them, and place in a baking dish. Pour the béchamel sauce generously over the top.
Bake until bubbly: Preheat the oven to 350°F (175°C). Bake the assembled crepes for about 15 minutes, until heated through and lightly golden on top.
Serve warm: Serve immediately, letting the creamy sauce and delicate crepes shine.

Notes

Let the batter rest for 15 minutes before cooking the crepes for better texture.
You can use a variety of seafood depending on your preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: French

Nutrition

Serving Size: 2 crepes
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 20g
Cholesterol: 150mg