Seafood Crepes with Béchamel Sauce
These seafood crepes are a blend of delicate flavors and textures. The rich filling of shrimp and crab paired with velvety béchamel makes for a luxurious dish that’s simply irresistible.
Ingredients
Crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Seafood filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound crab meat
- 1 cup mushrooms, sliced
- 1/4 cup white wine
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Béchamel Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
Instructions
Prepare the Crepes: In a large mixing bowl, whisk together flour and eggs. Gradually add milk and water, stirring to combine. Add salt and melted butter; beat until smooth. Heat a lightly oiled frying pan over medium-high heat. Pour 1/4 cup of batter onto the pan. Tilt the pan in a circular motion to spread the batter evenly. Cook crepe for 1-2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat for the remaining batter. Set crepes aside.
Make the Seafood Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until onion is translucent. Add shrimp and crab meat, cooking for 2-3 minutes until the shrimp are pink. Stir in mushrooms and cook for another 2 minutes. Pour in white wine and allow it to reduce. Season with salt and pepper. Remove from heat and set aside.
Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, ensuring there are no lumps. Cook while stirring constantly until the sauce thickens. Add salt, pepper, and nutmeg. Stir in Parmesan cheese until melted and smooth
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