Seafood Crepes with Béchamel Sauce and Gruyère Recipe

There’s something incredibly elegant yet comforting about these Seafood Crepes with Béchamel Sauce and Gruyère Recipe—like a fancy dinner you can whip up on a weeknight. The delicate crepes wrapped around a luscious seafood medley, all smothered in creamy béchamel and topped with nutty Gruyère, make every bite a total delight. It’s a recipe I return to whenever I want to impress guests or just treat myself to something a bit special without spending all day in the kitchen.

What I love most about this Seafood Crepes with Béchamel Sauce and Gruyère Recipe is how versatile it is. Whether you have fresh shrimp and scallops or whatever seafood you find at the market, it comes together beautifully. Plus, the béchamel sauce brings the whole dish together with its silky texture, making each crepe melt-in-your-mouth heavenly. Trust me, once you try it, this recipe will quickly become a staple for special occasions or cozy dinners.

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Ingredients & Why They Work

Each ingredient in this Seafood Crepes with Béchamel Sauce and Gruyère Recipe plays a key role in building those signature layers of flavor and texture. From the tender seafood to the creamy béchamel and melty Gruyère, every component is worth selecting thoughtfully—especially fresh seafood and good-quality cheese.

• Large eggs: Provide structure for the crepes while keeping them tender and supple.
• Unsalted butter: Used melted in crepe batter and for béchamel, ensuring delicate richness without overpowering saltiness.
• All-purpose flour: A universal thickening agent, essential for both tender crepes and béchamel sauce.
• Milk (whole preferred): Adds creaminess to both crepes and béchamel, creating luscious textures.
• Water: Lightens the crepe batter so the crepes stay thin and delicate.
• Medium shrimp (peeled and deveined): Sweet and tender, shrimp cooks quickly and pairs wonderfully with scallops.
• Medium scallops: Bring subtle sea flavor and a lovely meaty bite to the filling.
• Olive oil: Used for sautéing to add a hint of fruity flavor without overpowering the seafood.
• Small onion (diced): Creates a savory base that complements seafood without overwhelming it.
• Button mushrooms (thinly sliced): Add earthiness and texture, balancing the creamy filling.
• White wine: Deglazes the pan and adds a bright, slightly acidic lift to the filling.
• Parsley (freshly chopped): Introduces freshness and color to the seafood mixture.
• Gruyère cheese (shredded): Melts beautifully with a slightly nutty profile, perfect for topping the crepes.

Tweak to Your Taste

I love making this Seafood Crepes with Béchamel Sauce and Gruyère Recipe my own by swapping seafood or playing with herbs depending on the season. Feel free to experiment—you might discover a version you love even more!

• Seafood Swap: I once tried replacing scallops with tender cod chunks; it worked wonderfully and gave the dish a different yet equally delicious character.
• Cheese Variation: If Gruyère feels too strong, I swap in mozzarella for a milder, gooey top that’s still super tasty.
• Herb Twist: Adding a sprinkle of tarragon or chives into the filling can brighten up the flavor unexpectedly.
• Wine Alternative: No white wine? I gently simmer with a splash of seafood stock or lemon juice for a lighter acidity.

Step-by-Step: How I Make Seafood Crepes with Béchamel Sauce and Gruyère Recipe

Step 1: Whisking Up the Crepe Batter

Start by combining your eggs, melted butter, flour, salt, milk, and water in a large bowl. I like to use a handheld mixer here because it whips the batter perfectly smooth without lumps, but a good whisk works just as well. You’ll notice the batter is thinner than pancake batter, and that’s exactly what you want. Cover it and let it rest for about 30 minutes—that rest makes all the difference in tender crepes that hold together without tearing.

Step 2: Cooking Thin and Tender Crepes

Heat an 8-inch nonstick skillet over medium heat and lightly grease it with butter. Pour a ladle of batter and swirl to evenly coat the pan. After about a minute, you’ll see the edges start to lift and the crepe bubble slightly—that’s your cue to flip. Cook the other side for 30 seconds and transfer to a plate. Stack and cover with a clean towel to keep warm while you finish the batch (usually around 10-12 crepes). Thin crepes are key—they fold easily and soak up the filling just right.

Step 3: Making the Silky Béchamel Sauce

In a small saucepan, melt butter over medium heat—be careful not to brown it. Whisk in flour to make a thick paste, then slowly add milk while stirring, ensuring no lumps sneak in. Keep whisking as it gently boils and thickens into that classic creamy béchamel. Season with salt and pepper, then set it aside. This sauce is the magic glue that turns good crepes into something truly decadent.

Step 4: Sautéing the Seafood Filling

Pat your shrimp and scallops dry—especially important if they’re thawed from frozen, so they sear nicely. Sauté diced onions in olive oil until translucent, then add mushrooms and cook until their moisture evaporates. Toss in the shrimp and scallops, cooking just about a minute to avoid overcooking. Splash in the white wine and let it mostly evaporate, then drain any excess liquid from the pan. This keeps the filling luscious but not watery. Combine your seafood mixture with most of the béchamel—reserve some sauce for topping—and stir in fresh parsley for a bright finish.

Step 5: Rolling and Baking the Crepes

Butter a 9×13 inch baking dish generously to keep crepes from sticking. Spoon about a quarter cup of your seafood filling onto the lower third of each crepe, then roll tightly and place seam-side down in the dish. Repeat until all crepes are filled. Drizzle the reserved béchamel over the top and sprinkle shredded Gruyère generously. Bake in a 400°F oven for 12-15 minutes until bubbly and heated through. For a gorgeous golden finish, I like to broil for the last 1-2 minutes—just watch closely so it doesn’t burn!

How to Serve Seafood Crepes with Béchamel Sauce and Gruyère Recipe

Garnishes

I usually finish these seafood crepes with a sprinkle of freshly chopped parsley for a pop of color and freshness. Sometimes I squeeze a little lemon juice right before serving—it adds a bright contrast to the creamy, cheesy richness that really wakes up the flavors.

Side Dishes

My favorite sides are crisp green salads dressed lightly with vinaigrette or steamed asparagus drizzled with a little olive oil and lemon. A crusty baguette is also perfect to soak up any leftover béchamel sauce that escapes from the crepes.

Creative Ways to Present

For a special dinner party, I’ve plated individual crepes in small gratin dishes, rolled and topped with a drizzle of extra béchamel and Gruyère, then baked and broiled right in the serving dish. It feels so elegant and makes each guest feel special. You can also garnish with edible flowers or microgreens for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I store leftover crepes wrapped tightly in plastic wrap to keep them from drying out, then place them in an airtight container in the fridge. The filling keeps well too, so I store that separately whenever possible. Leftovers are best eaten within two days for the freshest taste.

Freezing

I’ve frozen individual crepes before, stacked with parchment paper in between, wrapped well, and they freeze nicely for up to a month. Just thaw overnight in the fridge and reheat gently to enjoy later. The assembled crepes with filling can also be frozen—but I recommend doing so before baking.

Reheating

To reheat, I place leftover crepes in an oven-safe dish, cover loosely with foil to keep moisture in, and warm in a 350°F oven until heated through. If you want that crispy cheese topping back, remove foil for the last few minutes. Microwave works in a pinch but can make crepes a bit tough.

FAQs

Final Thoughts

I love recommending this Seafood Crepes with Béchamel Sauce and Gruyère Recipe because it’s a beautiful balance of elegance and comfort that’s surprisingly easy to make. Whether you’re feeding family on a weekend or want a show-stopping dish for friends, it never disappoints. Give it a try—you might just find your new favorite way to enjoy seafood wrapped in tender crepes and creamy, cheesy bliss.

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