Description
Delicious homemade seafood crepes filled with sautéed shrimp, scallops, and mushrooms in a creamy béchamel sauce, topped with melted Gruyère cheese and baked to perfection. Perfect for a special dinner or entertaining guests.
Ingredients
Scale
Crepes
- 2 large eggs
- 1 tbsp. unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- Pinch of salt
Béchamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Seafood Filling
- 340 grams medium shrimp, peeled and deveined
- 340 grams medium scallops
- 2 tbsp. olive oil
- 1 small onion, diced
- 1 cup button mushrooms, thinly sliced
- 1/4 cup white wine
- 2 tbsp. parsley, chopped
- Salt and pepper to taste
For Assembling
- Butter for greasing the baking dish
- 3/4 cup Gruyère cheese, shredded
Instructions
- Prepare the crepes: In a large bowl, combine eggs, melted butter, flour, salt, milk, and water. Whisk well until smooth. Cover and let the batter rest for 30 minutes. Lightly grease an 8-inch non-stick skillet or crepe pan over medium heat. Pour a ladleful of batter and swirl to coat the bottom and sides. Cook about 1 minute until edges lift and bubbles form, then flip and cook an additional 30 seconds. Stack crepes covered with a towel. Make 10-12 crepes total.
- Prepare the béchamel sauce: Melt butter in a small saucepan over medium heat without browning it. Whisk in flour to form a thick paste. Slowly add milk while whisking constantly. Bring to a gentle boil, stirring until thickened. Season with salt and pepper. Set aside.
- Prepare the seafood filling: Rinse and pat dry shrimp and scallops. Sauté diced onion in olive oil in a large skillet until translucent. Add mushrooms and cook until moisture evaporates. Add shrimp and scallops and cook 1 minute. Pour in white wine and cook until mostly evaporated. Drain excess liquid if present. Transfer seafood mixture to a bowl, stir in all but 3/4 cup of béchamel sauce and chopped parsley. Season with salt and pepper.
- Assemble the crepes: Preheat oven to 400 degrees F. Butter a 9 x 13 inch baking dish thoroughly. Place about 1/4 heaping cup of seafood filling onto the bottom third of each crepe. Roll crepes tightly and place seam side down in the baking dish. Repeat for all crepes. Drizzle reserved béchamel sauce over the crepes and sprinkle with shredded Gruyère cheese.
- Bake and serve: Bake for 15 minutes until heated through and sauce bubbles. Optionally, broil for 1-2 minutes to brown the cheese lightly. Serve hot.
Notes
- Try variations using other seafood like crab, mussels, lobster, or firm white fish such as cod or haddock.
- If you prefer a milder cheese, substitute Gruyère with mozzarella.
- Crepes can be prepared up to 3 days ahead, wrapped tightly and refrigerated to prevent drying.
- Crepes also freeze well for up to 1 month.
- Prepare the seafood filling one day in advance and store refrigerated.
- You can assemble the dish a day ahead and bake when ready to serve.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 120 mg
