Description
Seafood Crepes with Bechamel Sauce is a delightful dish featuring delicate crepes filled with a savory seafood mixture and topped with a creamy Bechamel sauce.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- ½ teaspoon salt
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat
- 1 cup spinach, chopped
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 4 tablespoons butter (for Bechamel sauce)
- ¼ cup all-purpose flour (for Bechamel sauce)
- 2 cups milk (for Bechamel sauce)
- ½ teaspoon salt (for Bechamel sauce)
- ¼ teaspoon black pepper (for Bechamel sauce)
- ¼ teaspoon nutmeg (for Bechamel sauce)
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray or a little butter.
- Pour about ¼ cup of the batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute.
- Repeat with the remaining batter, stacking the crepes on a plate.
- For the Bechamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
- Gradually whisk in the milk, salt, pepper, and nutmeg. Continue to cook, stirring constantly, until thickened, about 5-7 minutes.
- In a large bowl, combine the chopped shrimp, crab meat, spinach, and half of the mozzarella cheese.
- Spoon a portion of the seafood mixture onto each crepe, roll them up, and place them seam-side down in a greased baking dish.
- Pour the Bechamel sauce over the crepes and sprinkle with the remaining mozzarella cheese.
- Bake in a preheated oven at 375°F for 20-25 minutes until bubbly and golden on top.
Notes
- For a lighter version, substitute whole milk with skim milk or a plant-based milk.
- Add herbs like dill or parsley to the seafood mixture for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg