Description

Delight in these elegant Seafood Crepes with Béchamel Sauce, featuring tender crepes filled with a creamy mixture of sautéed mushrooms, green onions, and a medley of lobster, crab, scallops, and shrimp. Finished with a topping of melted Swiss cheese, this dish is perfect for a special brunch or dinner.

Ingredients

Scale

For the Crepes:

2 1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3 cups milk
3 eggs
2 tablespoons butter, melted

For the Filling:

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

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Instructions

Prepare the Crepes: In a mixing bowl, whisk together the flour, salt, and baking powder. Add milk, eggs, and melted butter, then blend until smooth using a hand beater. Heat an 8-inch skillet over medium heat and lightly brush it with butter. Pour a scant 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook until the top is dry and the bottom is lightly browned, then flip and cook the other side. Stack finished crepes on a plate, layering with waxed paper if making ahead.
Make the Filling: In a pan, sauté the chopped mushrooms and sliced green onions in butter until tender. Add the chopped cooked seafood, cream cheese, half-and-half, and parsley. Stir over medium heat until the cream cheese melts and the mixture becomes creamy. Optionally, stir in sherry wine for enhanced flavor.
Assemble and Bake: Preheat the oven to 350°F (175°C). Place about 1/4 cup of the seafood filling onto each crepe. Roll the crepes and arrange them seam-side down in a baking dish. Sprinkle shredded Swiss cheese over the top. Bake for 20 minutes or until the cheese melts and the crepes are heated through.

Notes

Crepes can be made ahead and stored with waxed paper between each crepe to prevent sticking.
Sherry wine is optional but adds a nice depth of flavor to the filling.
Ensure seafood is fully cooked before mixing into the filling.
You can substitute half-and-half with heavy cream for a richer filling or milk for a lighter version.
Use a non-stick skillet for easier crepe cooking and flipping.