Gourmet Seafood Crêpes Béchamel (Printable)

Delicate crêpes filled with shrimp and crab, topped with creamy béchamel and Gruyère cheese.

# What You'll Need:

→ Crêpe Batter

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted
05 - 1/4 teaspoon salt

→ Seafood Filling

06 - 1/2 lb cooked shrimp, peeled, deveined, and chopped
07 - 1/2 lb cooked crab meat, picked over for shells
08 - 1/2 cup dry white wine
09 - 1 small shallot, finely minced
10 - 2 tablespoons unsalted butter
11 - 1 clove garlic, minced
12 - 1/4 cup heavy cream
13 - 2 tablespoons fresh parsley, chopped
14 - Zest of 1/2 lemon
15 - Salt and pepper to taste

→ Béchamel Sauce

16 - 2 tablespoons unsalted butter
17 - 2 tablespoons all-purpose flour
18 - 1 1/4 cups whole milk, warmed
19 - Pinch of freshly grated nutmeg
20 - Salt and white pepper to taste

→ Assembly

21 - 1/2 cup grated Gruyère cheese
22 - Chopped fresh chives or parsley for garnish

# How To Make It:

01 - Whisk together flour and salt in a mixing bowl. Add eggs, then gradually whisk in milk until smooth. Stir in melted butter. Let rest for 20 minutes at room temperature.
02 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute until foamy but not browned. Gradually whisk in warm milk and bring to a gentle simmer, stirring constantly, until thickened about 3-4 minutes. Season with nutmeg, salt, and white pepper. Keep warm.
03 - Heat an 8-inch nonstick skillet over medium heat. Lightly brush with butter. Pour about 1/4 cup batter, swirling to coat. Cook until edges lift and bottom is golden, about 1-2 minutes. Flip and cook 30 seconds more. Repeat to make 8 crêpes, stacking with parchment between each.
04 - Melt butter in a skillet over medium heat. Add shallot and garlic, sauté until translucent about 2 minutes. Add white wine and simmer until almost evaporated. Stir in shrimp, crab, and heavy cream, cook until just heated through. Remove from heat, stir in parsley, lemon zest, salt, and pepper.
05 - Preheat oven to 375°F. Place a crêpe on work surface. Spoon seafood filling down the center, roll up, and arrange seam-side down in a buttered baking dish. Repeat with remaining crêpes and filling.
06 - Pour béchamel sauce evenly over filled crêpes. Sprinkle with Gruyère. Bake for 12-15 minutes until bubbling and lightly golden.
07 - Garnish with chives or parsley if desired. Serve hot.

# Tips from dashanddishes:

01 -
  • The combination of tender crêpes and velvety béchamel feels like being served dinner at a friends French country house
  • Most components can be prepared ahead, leaving you calm and present when guests arrive
  • The ratio of effort to elegance is wildly skewed in your favor
02 -
  • The resting period for crêpe batter is not optional, it changes the entire texture of the final crêpes
  • Warm milk incorporates into the roux without lumps, while cold milk can make béchamel finicky
  • Do not overcook the seafood filling or the shrimp will turn tough and rubbery
03 -
  • A crepe pan is lovely, but an 8-inch nonstick skillet works perfectly well
  • Room temperature ingredients prevent the butter from solidifying when added to the batter
  • Grate your own cheese, as pre-grated cheese contains anti-caking agents that prevent smooth melting

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