Name: Seafood Crepes with Béchamel Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 2 1/4 cups flour; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 3 cups milk; 3 eggs; 2 tablespoons butter, melted; 6 medium mushrooms, chopped; 3 tablespoons green onions, sliced; 3 tablespoons butter; 3 1/2 cups cooked seafood (lobster, crab, scallops, shrimp), chopped; 8 ounces cream cheese, cubed; 1/3 cup half-and-half; 3 tablespoons fresh parsley, chopped; 2 tablespoons sherry wine (optional); 1 cup Swiss cheese, shredded

Looking for a delicious and elegant dish to impress your guests or simply treat yourself to a special meal? Look no further than these Seafood Crepes with Béchamel Sauce! This recipe combines the delicate flavors of seafood and creamy sauce, all wrapped up in a light and fluffy crepe. It has become a favorite in my kitchen for its simplicity and incredible taste, and I’m confident it will become a go-to dish for you too.

Why You’ll Love This Recipe:

Great flavors: The combination of seafood, creamy béchamel sauce, and Swiss cheese creates a flavor profile that is truly irresistible.
Quick prep time: Despite its gourmet appearance, this dish comes together surprisingly quickly, making it perfect for both weeknight dinners and special occasions.
Perfect for meal prep: These crepes can be made ahead of time and assembled just before serving, making them a convenient option for meal prepping.

Ingredient Notes:

For the Crepes:

Flour: Provides structure and texture to the crepes.
Salt: Enhances the flavor of the crepes.
Baking powder: Helps the crepes rise and become light and fluffy.
Milk: Adds moisture to the batter.
Eggs: Bind the ingredients together.
Butter, melted: Adds richness and flavor to the crepes.

For the Filling:

Mushrooms: Add earthy flavor and texture to the filling.
Green onions: Provide a mild onion flavor.
Butter: Used for sautéing the mushrooms and green onions.
Cooked seafood (lobster, crab, scallops, shrimp): The star of the dish, adding a delicious seafood flavor.
Cream cheese: Creates a creamy and rich filling.
Half-and-half: Adds creaminess to the filling.
Fresh parsley: Adds freshness and color to the filling.
Sherry wine (optional): Adds a depth of flavor to the filling.
Swiss cheese, shredded: Melts beautifully and adds a nutty flavor to the dish.

Step-by-Step Instructions:

In a mixing bowl, combine flour, salt, and baking powder.
Gradually whisk in milk and eggs until smooth.
Stir in melted butter.
Heat a non-stick skillet over medium heat and pour a ladle of batter into the skillet.
Cook until the edges start to lift, then flip the crepe and cook the other side.
Repeat with the remaining batter to make crepes.

For the Filling:

In a skillet, sauté mushrooms and green onions in butter until softened.
Add cooked seafood, cream cheese, half-and-half, parsley, and sherry wine.
Cook until the mixture is heated through and creamy.
Fill each crepe with the seafood filling, roll up, and place in a baking dish.
Top with Swiss cheese and bake until bubbly and golden.

Helpful Tips:

Make sure the crepe batter is smooth and lump-free for the best texture.
Feel free to customize the seafood filling with your favorite seafood options.
To save time, you can use store-bought crepes instead of making them from scratch.

Expert Tips for the Best Results:

For extra flavor, consider adding a pinch of nutmeg to the béchamel sauce.
To elevate the dish, garnish with fresh herbs like chives or tarragon before serving.

Serving Suggestions:

Serve these Seafood Crepes with Béchamel Sauce with a fresh green salad and a glass of crisp white wine for a complete and satisfying meal.

Storage and Reheating Tips:

To store leftovers, place the crepes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Frequently Asked Questions:

Can I use frozen seafood for this recipe?
Yes, frozen seafood works well in this recipe. Just make sure to thaw it completely before using.
Can I make the crepes ahead of time?
Yes, you can make the crepes ahead of time and store them in the refrigerator until ready to assemble.
Can I freeze the filled crepes?
While the crepes can be frozen, the filling may become watery upon thawing. It’s best to assemble and bake the crepes fresh.
Can I substitute the seafood with chicken or vegetables?
Absolutely! Feel free to customize the filling with your preferred protein or veggies for a different twist on this recipe.

Conclusion:

These Seafood Crepes with Béchamel Sauce are sure to become a new favorite in your recipe repertoire. With their delicious flavors, quick prep time, and elegant presentation, they are perfect for any occasion. Give this recipe a try and let us know how it turns out!