Description
These seafood crepes with a creamy béchamel sauce are a delightful combination of tender seafood, savory mushrooms, and rich cheese wrapped in delicate crepes. A perfect dish for a special occasion or a fancy brunch.
Ingredients
Scale
For the Crepes:
- 2 1/4 cups flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups milk
- 3 eggs
- 2 tablespoons butter, melted
For the Filling:
- 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
Instructions
- Prepare the Crepes: In a bowl, mix flour, salt, and baking powder. Add milk, eggs, and melted butter. Cook the crepes in a skillet.
- Make the Filling: Sauté mushrooms and green onions in butter. Add seafood, cream cheese, half-and-half, parsley, and sherry. Cook until creamy.
- Assemble: Fill each crepe with the seafood mixture, roll up, and place in a baking dish. Top with Swiss cheese.
- Bake: Bake the crepes until the cheese is melted and bubbly.
Notes
- You can use a combination of your favorite seafood in the filling.
- Feel free to customize the filling with herbs and spices of your choice.
Nutrition
- Serving Size: 1 crepe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 120 mg
Keywords: Seafood recipe, Crepes, Béchamel sauce, Special occasion, Brunch