Seafood Crepes with Béchamel Sauce (Printable Version)
# What You’ll Need:
→ Crepes
01 -
2¼ cups all-purpose flour
02 -
¾ tsp salt
03 -
½ tsp baking powder
04 -
3 cups milk
05 -
3 eggs
06 -
2 tbsp melted butter
→ Filling
07 -
6 medium mushrooms, chopped
08 -
3 tbsp green onions, sliced
09 -
3 tbsp butter
10 -
3½ cups cooked seafood (lobster, crab, scallops, shrimp), chopped
11 -
8 oz cream cheese, cubed
12 -
⅓ cup half-and-half or cream
13 -
3 tbsp fresh parsley, chopped
14 -
2 tbsp sherry wine (optional)
15 -
1 cup shredded Swiss cheese
# Steps to Follow:
01 -
In a bowl, whisk together the flour, salt, and baking powder. Add the milk, eggs, and melted butter, then whisk until thoroughly smooth. Heat an 8-inch skillet over medium heat and lightly brush it with butter. Pour in about ¼ cup of batter, swirling to coat the pan evenly. Cook until the top looks dry and the bottom is lightly golden, then flip and cook the other side. Stack cooked crepes on a plate. Place wax or parchment paper between layers if making ahead.
02 -
Melt butter in a skillet, then sauté mushrooms and green onions until tender. Add the chopped seafood, cream cheese, half-and-half, and parsley. Stir until the cream cheese melts and the mixture turns creamy. Stir in sherry wine, if using, for extra flavor.
03 -
Preheat your oven to 350°F (175°C). Spoon about ¼ cup of seafood filling onto each crepe. Roll them up and place seam-side down in a baking dish. Sprinkle shredded Swiss cheese over the top. Bake for about 20 minutes, until the cheese is melted and the crepes are heated through.
# Additional Notes:
01 -
Place wax or parchment paper between layers of crepes if making ahead to prevent sticking.