Seafood Crepes with Béchamel Sauce

This elegant seafood crepes recipe transforms everyday ingredients into a restaurant-worthy dish that will impress even the most discerning guests. The delicate crepes cradle a luxurious filling of mixed seafood in a creamy sauce, all topped with melted Swiss cheese for the perfect finish.

I first made these crepes for my anniversary dinner at home when we couldn't get a reservation at our favorite seafood restaurant. The look on my partner's face when I brought these to the table told me everything I needed to know they've been our special occasion tradition ever since.

Ingredients

• All purpose flour: creates the perfect tender yet sturdy crepe that can hold the rich filling without tearing
• Fresh seafood: is the star here I recommend a mix of shrimp scallops and crab for varied textures and flavors
• Cream cheese: provides the luscious base for the filling while melting beautifully into every bite
• Swiss cheese: offers that perfect golden brown topping with a nutty flavor that complements seafood beautifully
• Fresh parsley: brightens the rich flavors and adds a pop of color
• Sherry wine: though optional adds a subtle depth and complexity to the filling that makes it truly special

Step-by-Step Instructions

Prepare the Crepe Batter:

Begin by whisking together your dry ingredients the flour salt and baking powder in a large bowl. This ensures even distribution of the leavening. In a separate bowl beat the eggs before adding them to the milk and melted butter. Pour the wet ingredients into the dry and whisk until completely smooth with no lumps remaining. Let the batter rest for 15 minutes if possible this allows the gluten to relax and prevents tough crepes.

Master the Crepe Cooking Technique:

Heat your skillet over medium heat until a drop of water sizzles on contact. Brush with butter just enough to coat the surface. Pour about 1/4 cup of batter into the center of the pan while simultaneously lifting and swirling the pan to create a thin even layer. Cook until the edges look slightly dry and the bottom develops golden spots about 1 to 2 minutes. Flip with a thin spatula and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.

Create the Luxurious Filling:

Melt butter in a large skillet over medium heat until it begins to foam. Add the mushrooms and green onions cooking until the mushrooms release their moisture and begin to brown about 5 minutes. This caramelization adds depth to your filling. Add your chopped seafood and cook just until it begins to warm through approximately 2 minutes be careful not to overcook. Add the cream cheese cubes and half and half stirring constantly until the mixture becomes smooth and velvety about 3 minutes. Fold in the parsley and sherry which will brighten the rich flavors.

Assemble and Bake to Perfection:

Preheat your oven to 350°F and lightly grease a baking dish. Place a crepe on a flat surface and spoon about 1/4 cup of filling in a line across the lower third. Fold the bottom over the filling then fold in the sides and roll up completely. Place seam side down in the baking dish. Repeat with remaining crepes arranging them closely but not overcrowded. Sprinkle evenly with Swiss cheese and bake until the cheese melts and begins to bubble approximately 20 minutes.

Save This

The seafood filling in these crepes holds a special place in my heart. My grandmother taught me how to make a similar dish using fresh caught crab from our family vacations on the coast. She always said the secret was in the quality of the seafood and taking your time with the crepe batter. When I make this recipe I can still hear her reminding me to keep the pan hot and the wrist motion fluid.

Make Ahead Options

These crepes can be partially prepared up to two days before serving making them perfect for entertaining. Make the crepe batter and cook all the crepes storing them stacked with parchment paper between each in the refrigerator. The filling can also be prepared a day ahead and stored separately. When ready to serve simply assemble the crepes with the filling reheat the filling if necessary and bake as directed. This approach allows you to enjoy your guests rather than spending all your time in the kitchen.

Perfect Pairings

These seafood crepes pair beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a complete meal serve alongside a simple green salad dressed with a light vinaigrette to balance the richness of the crepes. A small dollop of creme fraiche or sour cream on top of each crepe adds an elegant touch and complements the flavors perfectly. For a truly special presentation garnish with a sprinkle of fresh herbs and a lemon wedge on the side.

Troubleshooting Tips

If your crepe batter seems too thick add milk one tablespoon at a time until it reaches a consistency similar to heavy cream. For crepes that tear easily make sure your pan is properly heated before adding batter and wait until the edges look dry before attempting to flip. If your filling seems too runny let it simmer for a few extra minutes to reduce or add a tablespoon of flour while cooking to thicken. The filling should be creamy but thick enough to stay inside the crepe when rolled.

Common Queries

→ Can I use only one type of seafood?

Yes, you can choose your favorite seafood such as shrimp or crab. Adjust cooking times to avoid overcooking tender shellfish.

→ How do I prevent crepes from sticking?

Ensure the skillet is properly heated and lightly greased with butter before pouring the batter for each crepe.

→ Can crepes and filling be made ahead?

Both crepes and filling can be prepared in advance. Store crepes with parchment between layers and reheat gently before assembling.

→ Is there a substitute for sherry wine?

If sherry is unavailable, you may try dry white wine, or omit entirely for a milder flavor profile.

→ What side dishes pair well?

Fresh green salads or steamed vegetables complement the rich flavors and add brightness to the meal.

→ How do I achieve a smooth béchamel?

Whisk ingredients constantly over moderate heat to prevent lumps and ensure a velvety texture in the sauce.