Description
Seafood crepes with a creamy béchamel sauce.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 cups milk
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 cup mixed seafood (shrimp, crab, scallops)
- 1/2 cup grated cheese
- 1/4 cup chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix flour, milk, eggs, and salt to make the crepe batter.
- Heat a non-stick skillet and add a small amount of butter.
- Pour a ladle of batter into the skillet, swirling to coat the bottom.
- Cook for 2-3 minutes until golden, then flip and cook for another 1-2 minutes.
- Repeat until all batter is used.
- In another pan, heat olive oil and sauté seafood until cooked.
- Prepare béchamel sauce by melting butter, adding flour, and whisking in milk until thickened.
- Mix seafood with lemon juice and parsley, then add to the béchamel.
- Fill each crepe with seafood mixture and top with cheese.
- Bake in the oven at 350°F for 15 minutes.
Notes
- Use fresh seafood for best flavor.
- Adjust seasoning to taste.
- Serve with a side salad.
Nutrition
- Serving Size: 1 crepe
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: seafood crepes, béchamel sauce, seafood recipe, French cuisine