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Seafood Crepes with Béchamel Sauce

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Delicious seafood crepes with béchamel sauce recipe with detailed instructions and nutritional information.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 3 large eggs, at room temperature
  • 2 tablespoons unsalted butter, melted
  • 2 cups seafood mix (shrimp, scallops, and crab)
  • 1 diced onion
  • 2 tablespoons unsalted butter for sautéing
  • 2 tablespoons unsalted butter for béchamel sauce
  • 2 tablespoons all-purpose flour for béchamel sauce
  • 2 cups milk for béchamel sauce
  • juice of half a lemon
  • fresh parsley, chopped

Instructions

  1. In a mixing bowl, combine 1 cup of all-purpose flour, 1 ½ cups of milk, 3 large eggs, and 2 tablespoons of melted unsalted butter.
  2. Whisk until smooth—aiming for a pancake-like consistency.
  3. Let this rest in the fridge for about 30 minutes.
  4. Heat a non-stick skillet over medium heat and lightly grease it with butter.
  5. Pour about ¼ cup of crepe batter into the skillet, swirling it around to ensure an even layer.
  6. Cook for about 2-3 minutes until golden brown on one side; flip carefully using a spatula and cook for another minute on the other side.
  7. Repeat with the remaining batter (you should get around eight crepes).
  8. Stack those beauties on a plate and cover them with a clean kitchen towel.
  9. In another pan over medium heat, sauté one diced onion in a tablespoon of melted butter until softened (around 5 minutes).
  10. Add your seafood mix—about 2 cups—and cook until the shrimp turns pink and opaque (about 4-5 minutes).
  11. Squeeze in juice from half a lemon and stir well before removing from heat.
  12. In a saucepan over medium heat, melt 2 tablespoons of unsalted butter.
  13. Stir in 2 tablespoons of all-purpose flour to create a roux; keep stirring until pale golden (around 2 minutes).
  14. Gradually whisk in 2 cups of milk while continuing to stir vigorously until thickened (about 5-7 minutes).
  15. Season it generously with salt and pepper.
  16. Take one crepe at a time; place about two tablespoons of the seafood filling down the center.
  17. Fold over both sides neatly like wrapping a present!
  18. Place each filled crepe seam-side down in an oven-safe dish.
  19. Repeat until all are filled.
  20. Pour béchamel sauce generously over all filled crepes before placing them in an oven preheated to 350°F (175°C) for about 15 minutes or until heated through.
  21. Garnish with chopped fresh parsley before serving hot.

Notes

Store leftover crepes in airtight containers for freshness.

Reheat gently in a skillet, avoiding sogginess.

Serve with fresh parsley garnish for flavor.

Use fresh seafood for best taste.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Method: Stovetop

Nutrition

  • Calories: 350 kcal
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 18g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 25mg

Find it online: https://recipesmars.com/2025/12/seafood-crepes-with-bechamel-sauce/