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Seafood Crepes with Béchamel Sauce

Elegant savory crepes filled with tender shrimp and aromatics, smothered in a rich homemade Béchamel sauce. Perfect for a special dinner or brunch.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Brunch, Dinner, Lunch
Cuisine: European, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour
  • 1.5 cups whole milk
  • 2 large eggs
  • 2 tbsp butter melted
  • 0.25 tsp salt
Filling
  • 1 lb shrimp peeled and deveined
  • 1 shallot minced
  • 2 cloves garlic minced
  • 0.25 cup white wine dry
  • 0.5 cup Gruyère cheese grated
Béchamel Sauce
  • 4 tbsp butter unsalted
  • 4 tbsp flour all-purpose
  • 2.5 cups milk warm
  • 1 pinch nutmeg

Equipment

  • Crepe pan or non-stick skillet
  • Blender or whisk
  • Saucepan
  • Baking Dish

Method
 

  1. Blend flour, milk, eggs, melted butter, and salt until smooth. Let rest for 20 minutes.
  2. Heat a lightly greased non-stick skillet. Pour 1/4 cup batter, swirl to coat, cook 1-2 mins per side. Set aside.
  3. Sauté shallots and garlic in butter. Add shrimp, cook until pink. Deglaze with white wine. Remove from heat.
  4. For sauce: Melt butter in saucepan, whisk in flour for 2 mins. Gradually whisk in warm milk until thickened.
  5. Season sauce with salt, pepper, and nutmeg. Mix 1/2 cup sauce into the shrimp filling.
  6. Preheat oven to 350°F. Fill crepes with shrimp mixture and cheese, roll up, and place in baking dish.
  7. Pour remaining sauce over crepes. Bake 10-15 minutes until bubbly.
  8. Garnish with fresh herbs and serve immediately.

Notes

Ensure milk is warm before adding to roux to prevent lumps.