Seafood Crepes Béchamel Sauce (Print Version)

Seafood-stuffed crepes covered with creamy béchamel and cheese, baked to bubbling golden perfection.

# Ingredients:

→ Crepes

01 - 8 prepared crepes

→ Seafood Filling

02 - 12 ounces mixed cooked seafood, such as shrimp, crab, and scallops, chopped

→ Béchamel Sauce

03 - 2 cups béchamel sauce

→ Cheese

04 - 1 cup shredded Gruyère or Swiss cheese, divided

→ Crepe Batter

05 - 1 cup all-purpose flour

# Steps:

01 - Lightly grease a 9x13-inch baking dish.
02 - Place a portion of mixed seafood filling in the center of each crepe. Roll each crepe and arrange seam-side down in the prepared dish.
03 - Pour the béchamel sauce evenly over the filled crepes, ensuring all are fully coated.
04 - Sprinkle the remaining shredded cheese over the sauced crepes.
05 - Bake in a preheated oven at 375°F for 15 to 20 minutes, or until the top is golden and bubbling.

# Notes:

01 - For best results, use freshly cooked seafood and prepare the béchamel sauce just before assembling for a smooth, silky texture.

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