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Seafood Crêpes with Béchamel Sauce

Seafood Crêpes with Bécchicken hamel Sauce
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Indulge in the delightful experience of Seafood Crêpes with Béchamel Sauce, a dish that effortlessly combines elegance and flavor. These delicate crêpes are filled with a medley of tender shrimp and crab, all enveloped in a rich, creamy sauce. Perfect for brunch, lunch, or an impressive dinner party, this recipe showcases the sophistication of French-inspired cuisine while remaining approachable for home cooks. With its stunning presentation and versatility, you can easily customize the filling to incorporate your favorite seafood or vegetables.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1½ cups whole milk
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • ½ pound shrimp, peeled, deveined, and chopped
  • ½ pound lump crabmeat (or substitute scallops or white fish)
  • ½ cup seafood stock (or ¼ cup dry apple vinegar)
  • ½ cup heavy cream
  • ¼ teaspoon paprika
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter for Béchamel
  • 3 tablespoons all-purpose flour for Béchamel
  • 2 cups whole milk, warmed for Béchamel
  • Pinch of nutmeg for Béchamel
  • Salt and white pepper, to taste for Béchamel
  • ½ cup grated Parmesan cheese (optional)

Instructions

  1. In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth. Chill batter for at least 30 minutes.
  2. Heat a nonstick skillet over medium heat and lightly butter it. Pour in ¼ cup batter and swirl the pan to coat the bottom evenly. Cook for 1–2 minutes per side until lightly golden. Transfer to a plate and repeat with remaining batter.
  3. In a skillet over medium heat, melt butter. Add shallot and garlic; cook until fragrant (about 1 minute). Stir in shrimp and crab; cook for 2–3 minutes until shrimp turn pink. If using, deglaze the pan with seafood stock and simmer for 1 minute. Stir in cream, paprika, parsley, salt, and pepper; cook until slightly thickened. Remove from heat.
  4. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Season with nutmeg, salt, and white pepper; stir in Parmesan if desired.
  5. Preheat oven to 375°F (190°C) and lightly grease a baking dish. Spoon seafood filling into the center of each crêpe; roll up and place seam-side down in baking dish. Pour Béchamel sauce evenly over filled crêpes. Bake uncovered for 15–20 minutes until heated through and slightly golden on top.

Nutrition

Find it online: https://chefharper.com/seafood-crepes-with-becchicken-hamel-sauce/

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