Ingredients
Scale
For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons butter, melted
- Pinch of salt
For the filling:
- 1 cup mixed seafood (shrimp, scallops, white fish), chopped
- 1 tablespoon olive oil
For the béchamel sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- Salt and pepper, to taste
- ½ teaspoon nutmeg
Garnish:
- Fresh parsley, chopped
Instructions
- 1. Make the crepe batter:
Combine flour and eggs in a mixing bowl. Gradually whisk in milk to avoid lumps. Add melted butter and salt. Rest the batter 15 minutes. - 2. Cook the crepes:
Heat a non-stick skillet over medium heat. Grease lightly. Pour ¼ cup batter and swirl to coat the pan. Cook 1–2 minutes until edges lift. Flip and cook 1–2 minutes. Stack and cover. - 3. Cook the seafood:
Heat olive oil in a skillet. Add chopped seafood and sauté 3–5 minutes until just cooked. Season with salt and pepper. Remove from heat. - 4. Make the béchamel sauce:
Melt butter in a saucepan. Stir in flour and cook 1–2 minutes. Gradually whisk in milk. Cook until thickened. Season with salt, pepper, and nutmeg. - 5. Combine seafood and sauce:
Fold cooked seafood into béchamel. Ensure even coating. Adjust seasoning if needed. - 6. Assemble crepes:
Place filling in the center of each crepe. Fold or roll. Repeat for all crepes. - 7. Optional baking step:
Preheat oven to 350°F (175°C). Place filled crepes in a baking dish. Pour leftover sauce on top. Bake 10–15 minutes until heated through and lightly golden.
Notes
Crepes can be made in advance and stored in the fridge.
Use fresh or thawed frozen seafood.
Herbs or cheese can be added to the béchamel for extra flavor.
- Prep Time: 25
- Cook Time: 20