Description
Delight in these elegant seafood crepes, filled with a savory mixture of shrimp and scallops in a creamy béchamel sauce, topped with melted Gruyère cheese and baked to perfection. A perfect dish for a special dinner or entertaining guests.
Ingredients
Scale
For the Crepes
- 2 large eggs
- 1 tbsp butter unsalted, melted
- ¾ cup all-purpose flour
- ½ cup milk
- ½ cup water
- pinch salt
For the Béchamel Sauce
- ¼ cup butter unsalted
- ¼ cup all-purpose flour
- 2 cups milk preferably whole milk
- salt and pepper to taste
For the Seafood Filling
- 340 grams shrimp medium sized, peeled and deveined
- 340 grams scallops medium sized
- 2 tbsp olive oil
- 1 small onion diced
- 1 cup button mushrooms thinly sliced
- ¼ cup white wine
- 2 tbsp parsley chopped
- salt and pepper to taste
For Assembling
- butter for greasing the baking dish
- ¾ cup Gruyère cheese shredded
Instructions
- Prepare the crepes: In a large bowl, combine eggs, melted butter, flour, salt, milk, and water. Mix well using a whisk, handheld mixer, or blender until smooth. Cover and let the batter rest for 30 minutes. Lightly grease an 8-inch non-stick skillet or crepe pan over medium heat. Pour a ladle of batter into the pan, swirling to coat the bottom and sides evenly. Cook about 1 minute until edges detach and bubbles form; flip and cook 30 seconds more. Stack crepes on a plate covered with a towel. Make 10-12 crepes in total.
- Prepare the béchamel sauce: Melt butter in a small saucepan over medium heat without browning. Whisk in flour to form a thick paste. Slowly add milk while whisking constantly. Bring to a gentle boil, stirring until thickened. Season with salt and pepper. Set aside.
- Prepare the seafood filling: Rinse and pat dry shrimp and scallops (defrost if frozen). In a large skillet, sauté diced onion in olive oil until translucent. Add mushrooms and cook until water evaporates. Add shrimp and scallops and cook 1 minute. Pour in white wine and cook until mostly evaporated. Drain excess liquid if needed. Transfer seafood mixture to a bowl and stir in all but ¾ cup of the béchamel sauce along with chopped parsley. Season with salt and pepper.
- Assemble the crepes: Preheat oven to 400 degrees F. Butter a 9 x 13 inch baking dish or individual au gratin dishes (2 crepes per dish). Place about ¼ heaping cup of seafood filling on the lower third of each crepe, roll tightly, and place seam side down in the dish. Repeat with remaining crepes and filling. Drizzle reserved béchamel sauce over the crepes and sprinkle shredded Gruyère cheese on top.
- Bake: Bake for 15 minutes until heated through and sauce bubbles. Optionally, broil for 1-2 minutes at the end to lightly brown the cheese. Serve hot.
Notes
- Try variations using crab, mussels, lobster, or firm white fish like cod, haddock, or grouper.
- Substitute Gruyère cheese with milder mozzarella if preferred.
- Crepes can be made up to 3 days ahead, wrapped tightly to prevent drying, and refrigerated.
- Crepes also freeze well for up to 1 month.
- Prepare the seafood filling a day in advance and keep refrigerated.
- Assemble the dish ahead and bake just before serving.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 110 mg
