Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1 cup mixed seafood (shrimp, crab, and scallops)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 cup shredded cheese (Gruyère or mozzarella)
- Salt and pepper to taste
For the béchamel sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Whisk flour, eggs, milk, melted butter, and salt until smooth; let rest for 15 minutes.
- Heat a skillet, grease it, pour in batter, and cook crepes until edges lift; transfer to a plate.
- Heat olive oil, sauté seafood for 5 minutes, stir in lemon juice, salt, and pepper; set aside.
- Melt butter, whisk in flour for 2 minutes, gradually add milk, and stir until thickened; season with nutmeg, salt, and pepper.
- Fill crepes with seafood, fold, place in a baking dish, pour béchamel over, sprinkle cheese, and bake at 350°F for 20 minutes.
Notes
- For extra flavor, add herbs like dill or parsley to the seafood filling.
- Ensure the crepes are thin for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Non-Vegetarian