Seafood Crepes with Béchamel Sauce Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 cups milk
• 3 large 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

Instructions

1. 1

   Make the Crepe Batter: In a large mixing bowl, whisk together the flour, salt, and baking powder. In a separate bowl, combine the milk, eggs, and melted butter. Gradually add the wet ingredients to the dry, whisking continuously until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes to allow the flour to hydrate fully, which ensures tender crepes.

2. 2

   Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the pan, tilting and swirling to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe carefully and cook for another 30 seconds. Remove and keep warm. Repeat with remaining batter to make approximately 12 crepes.

3. 3

   Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and green onions and sauté until tender and fragrant, about 4-5 minutes. Stir in the chopped seafood and cook for another 2 minutes to warm through.

4. 4

   Make the Creamy Sauce: Lower the heat and add the cream cheese cubes and half-and-half to the seafood mixture. Stir continuously until the cream cheese melts and blends into a smooth, creamy sauce. If using, stir in the sherry wine to add depth of flavor. Remove from heat and mix in the fresh parsley and shredded Swiss cheese until cheese is melted and combined.

5. 5

   Assemble the Crepes: Spoon a generous amount of the seafood filling onto the center of each crepe. Fold the sides over to enclose the filling or roll them up as desired. Arrange the filled crepes on a serving platter.

6. 6

   Serve: These seafood crepes are best enjoyed immediately while warm. Optionally, garnish with additional parsley or a light drizzle of melted butter for extra richness.