Description
Seafood Crepes with Bechamel Sauce is a delicious dish featuring delicate crepes filled with shrimp and crab, topped with a creamy Bechamel sauce.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- ½ teaspoon salt
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter (for Bechamel Sauce)
- 2 tablespoons all-purpose flour (for Bechamel Sauce)
- 2 cups milk (for Bechamel Sauce)
- ½ teaspoon salt (for Bechamel Sauce)
- ¼ teaspoon black pepper (for Bechamel Sauce)
- ¼ teaspoon nutmeg (for Bechamel Sauce)
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour about ¼ cup of the batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute.
- Repeat with the remaining batter, stacking the crepes on a plate.
- For the Bechamel Sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk, salt, pepper, and nutmeg. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Preheat the oven to 350°F.
- To assemble, place a few pieces of shrimp and crab in the center of each crepe, sprinkle with mozzarella cheese, and fold the crepes over the filling.
- Place the filled crepes in a greased baking dish and pour the Bechamel sauce over the top.
- Bake for 20 minutes until bubbly and golden.
Notes
- For a vegetarian option, substitute seafood with sautéed mushrooms and spinach.
- Add a squeeze of lemon juice to the filling for a fresh flavor boost.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg