Seafood Crêpes with Béchamel Sauce

If you’re looking for a dish that feels both elegant and comforting, these Seafood Crêpes with Béchamel Sauce are just what your table needs. Light, tender crêpes are filled with a luscious mixture of shrimp, crab, and scallops — all folded together in a velvety, buttery béchamel sauce.

It’s the kind of meal that makes any evening feel special — whether you’re serving it for Sunday brunch, a cozy date night, or a small family celebration. Despite its gourmet flavor, this recipe is simple and approachable, made with everyday ingredients and easy steps.

Recipe Info

Ingredients You’ll Need

For the Crêpes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 ¼ cups milk
• 2 tbsp melted butter
• ¼ tsp salt

For the Seafood Filling:

• 1 tbsp butter
• 1 tbsp olive oil
• ½ cup chopped onion
• 1 clove garlic, minced
• ½ lb shrimp, peeled and chopped
• ½ lb crab meat (fresh or canned, drained)
• ¼ lb scallops, chopped
• Salt and pepper to taste

For the Béchamel Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• ¼ cup grated Parmesan cheese
• Pinch of nutmeg
• Salt and pepper to taste

Step-By-Step Instructions

1. Make the Crêpe Batter:
   In a medium bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 15–20 minutes (this helps the texture become silky).
2. Cook the Crêpes:
   Heat a non-stick pan over medium heat and brush lightly with butter. Pour in about ¼ cup of batter, swirling to coat the pan thinly. Cook for 1–2 minutes per side until golden. Stack the crêpes on a plate and keep warm.
3. Prepare the Seafood Filling:
   In a large skillet, melt butter with olive oil. Sauté onion until translucent, then add garlic. Stir in shrimp, crab, and scallops, seasoning lightly with salt and pepper. Cook until just opaque, about 4–5 minutes. and cook for another minute. Remove from heat.
4. Make the Béchamel Sauce:
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a smooth paste (roux). Slowly whisk in milk, stirring constantly until thickened. Add Parmesan, nutmeg, salt, and pepper. The sauce should be creamy and smooth.
5. Combine Filling and Sauce:
   Stir about half of the béchamel sauce into the seafood mixture. The filling should be rich and moist but not runny.
6. Assemble the Crêpes:
   Spoon 2–3 tablespoons of filling onto each crêpe and roll it up or fold it into quarters. Place filled crêpes in a buttered baking dish.
7. Top and Bake:
   Pour remaining béchamel sauce over the top and sprinkle with a little extra Parmesan if desired. Bake at 375°F (190°C) for 10–12 minutes, until lightly golden and bubbly.
8. Serve Warm:
   Garnish with fresh parsley and serve immediately — creamy, savory perfection in every bite!

Helpful Notes & Tips

• Perfect Crêpes: A thin, even layer of batter gives that delicate French texture. If your first crêpe isn’t perfect, that’s normal!
• No seafood mix? Substitute with just shrimp or crab — it’s still delicious.
• Make ahead: Both crêpes and filling can be made a day in advance. Assemble and bake before serving.
• Storage: Keep leftovers covered in the fridge up to 2 days. Reheat gently in the oven or microwave.

Recipe Variations

• Lobster Twist: Add chopped cooked lobster for an indulgent version.
• Spicy Cajun Style: Stir in ½ tsp Cajun seasoning or paprika to the filling for a kick.
• Lighter Version: Use milk alternatives like oat or almond milk and skip the cheese for a lighter béchamel.

Serving Suggestions

These seafood crêpes pair beautifully with:

• A simple green salad with lemon vinaigrette
• Garlic butter asparagus or roasted vegetables

Conclusion

These Seafood Crêpes with Béchamel Sauce bring a touch of French elegance to your home kitchen — comforting yet refined, creamy yet light. They’re perfect for special occasions or simply when you want to treat your loved ones to something extraordinary. Serve them warm, and enjoy every luxurious bite.