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Seafood Crêpes

Delicious Seafood Crêpes That Elevate Your Brunch Game

Gourmet Seafood Crêpes are a luxurious fusion of shrimp, crab, and béchamel, perfect for brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 crêpes
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crêpe Batter
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 2 large Eggs No substitutions recommended for best results.
  • 1 cup Whole milk Can use almond or oat milk for a dairy-free version.
  • 2 tablespoons Unsalted butter Use olive oil as a dairy-free alternative.
  • 1 teaspoon Salt Can be reduced for low-sodium diets.
For the Seafood Filling
  • 1 cup Cooked shrimp Can swap for scallops or lobster.
  • 1/2 cup Cooked crab meat Omit or increase shrimp quantity if unavailable.
  • 1/4 cup Dry white wine Replace with additional broth for a non-alcoholic version.
  • 1 medium Shallot Use onion as an alternative.
  • 2 cloves Garlic Can use garlic powder as an alternative.
  • 1/4 cup Heavy cream Substitute with half-and-half for a lighter sauce.
  • 2 tablespoons Fresh parsley Basil or chives can also be used.
  • 1 tablespoon Lemon zest Substitute with lime zest if desired.
For the Béchamel Sauce
  • 1/4 teaspoon Nutmeg No substitutions recommended.
  • 1 cup Gruyère cheese Substitute with mozzarella for a milder flavor.
Garnish
  • 2 tablespoons Fresh chives or parsley Optional garnish for presentation.

Equipment

  • mixing bowl
  • skillet
  • Saucepan
  • Whisk
  • Baking Dish

Method
 

Crêpe Preparation
  1. In a large mixing bowl, whisk together flour, eggs, whole milk, melted unsalted butter, and a pinch of salt until smooth. Allow the crêpe batter to rest for at least 20 minutes.
  2. Preheat a non-stick skillet over medium-low heat and lightly grease with butter. Pour about 1/4 cup of crêpe batter into the skillet. Cook for 1-2 minutes until lightly browned.
  3. Repeat the cooking process until all the batter is used, stacking cooked crêpes on a plate.
Filling Preparation
  1. Heat a skillet over medium heat and melt unsalted butter. Sauté finely chopped shallots and minced garlic until translucent.
  2. Add shrimp and crab, pour in white wine and heavy cream, mix well, and stir in parsley and lemon zest. Set aside.
Béchamel Preparation
  1. Melt unsalted butter over medium heat, whisk in flour to create a roux, then gradually add warmed whole milk.
  2. Stir continuously until the béchamel thickens. Season with salt, nutmeg, and white pepper.
Assembly and Baking
  1. On each crêpe, spoon seafood filling, roll it up, and place seam-side down in a baking dish.
  2. Pour béchamel sauce over the crêpes, cover completely, and sprinkle with Gruyère cheese.
  3. Preheat oven to 375°F and bake for 15-20 minutes until bubbly and golden brown.

Nutrition

Serving: 1crêpeCalories: 450kcalCarbohydrates: 36gProtein: 22gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 320mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

This Seafood Crêpes recipe is a delightful way to transform your brunch into an elegant affair.

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