Seafood Crepes Béchamel Sauce

Nothing transports me to cozy French bistros faster than seafood crepes in a creamy béchamel sauce bubbling in the oven. This dish brings together tender seafood wrapped in delicate crepes and covered with a silky cheese-laced sauce. It is elegant enough for company yet comforting for a family dinner. Over the years I have tweaked this recipe so it delivers restaurant-worthy results without fuss.

I still remember the first time I served this at a birthday gathering. The whole table went quiet at first bite then everyone asked for seconds. That is when I knew this recipe was a keeper.

Ingredients

• Crepes: homemade or store-bought work fine just look for ones that are thin and flexible so they wrap easily
• Seafood: choose a mix of shrimp scallops or mild white fish ensure the seafood is fresh or high-quality frozen
• Béchamel sauce: classic French white sauce adds velvety richness use whole milk for the best texture
• Cheese: adds a golden top and savory depth try Gruyère or Emmental for authentic flavor
• All-purpose flour: helps thicken the sauce and binds the filling together use fresh flour to avoid lumps

Instructions

Make the Crepes:

Whisk flour eggs milk and a pinch of salt into a smooth batter. Let it rest for 20 minutes. Heat a nonstick skillet lightly buttered then pour a thin layer of batter and swirl to coat the pan. Cook until just set then flip for a few seconds. Stack cooked crepes between parchment.

Prepare the Seafood Filling:

Sauté seafood in a knob of butter over medium heat just until opaque and cooked through. If using a mix add the shrimp and scallops first then flake in the white fish at the end. Season lightly with salt and pepper.

Craft the Béchamel Sauce:

Melt butter in a saucepan over medium low heat then whisk in flour to form a roux. Cook stirring until just turning pale gold. Gradually pour in warmed milk whisking constantly until the sauce thickens and coats the back of a spoon. Season with salt pepper and a grating of nutmeg. Stir in a handful of grated cheese.

Fill the Crepes:

Lay a crepe flat and scoop in a generous spoonful of seafood filling. Fold over the edges to enclose the filling then place seam-side down in a greased baking dish. Repeat with remaining crepes and filling.

Assemble and Bake:

Pour béchamel sauce evenly over the filled crepes making sure all are covered. Sprinkle extra cheese over the top for extra flavor and color. Bake in a preheated oven at 375 F or 190 C for 15 to 20 minutes until the crepes are bubbling and golden at the edges.

My favorite part is the bubbling cheese and golden edges. The smell instantly takes me back to the first dinner I cooked for my parents when I tried to impress them with something French. Every time now I make this dish I feel a sense of pride.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat cover with foil and warm in a low oven. Freezing is possible but crepes taste best freshly baked.

Ingredient Substitutions

Feel free to swap in crab lobster or cooked salmon for the seafood filling if that is what you have. For the cheese topping mozzarella works but I really love the nutty edge that Gruyère gives.

Serving Suggestions

Serve with a crisp green salad dressed in a sharp vinaigrette or some steamed green beans for a classic French touch. A squeeze of fresh lemon over the top just before serving brightens up the creamy richness.

Cultural Context

This recipe is inspired by the classic French dish crêpes de la mer which is a favorite in seaside regions. Béchamel sauce is one of the foundational sauces of French cuisine traditionally taught to young cooks.

Seasonal Adaptations

Shrimp and scallops are widely available year round
Swap in fresh crab or small pieces of poached white fish in spring
For a special winter version add a pinch of cayenne to the sauce for gentle heat

Success Stories

Many friends who thought they could only enjoy crepes at restaurants have tried this recipe and now make it for holidays. The look of surprise and delight on their faces says it all.

Freezer Meal Conversion

If you want to freeze this dish assemble the crepes and sauce but skip baking. Wrap the dish tightly and freeze. Defrost overnight in the fridge before baking as directed.

Whether for special occasions or a weeknight treat these seafood crepes bring French comfort to your table. Enjoy every bite and the memories that come with it.

Recipe FAQs

→ What types of seafood work best for this dish?

A blend of shrimp, crab, or scallops works well. Choose fresh or pre-cooked seafood for best flavor and texture.

→ How can I prevent the crepes from getting soggy?

Ensure seafood is well-drained and the béchamel is not too thin. Bake until the sauce is set and bubbling.

→ Can I make the crepes ahead of time?

Yes, crepes can be prepared in advance and kept refrigerated, tightly covered, up to one day before assembling.

→ What cheese pairs best with seafood crepes?

Gruyère, Swiss, or a mild cheddar complements seafood and béchamel without overpowering delicate flavors.

→ Is it possible to freeze assembled crepes before baking?

Yes, assembled unbaked crepes can be frozen tightly wrapped. Thaw overnight, then bake as directed.