Seafood Crepes Recipe (Print Version)

# Ingredients:

→ Crepes

01 - 2 large eggs
02 - 1 tbsp. butter unsalted, melted
03 - ¾ cup all-purpose flour
04 - ½ cup milk
05 - ½ cup water
06 - pinch salt

→ Béchamel Sauce

07 - ¼ cup butter unsalted
08 - ¼ cup all-purpose flour
09 - 2 cups milk preferably whole milk
10 - salt and pepper to taste

→ Seafood Filling

11 - 340 grams shrimp medium sized, peeled and deveined
12 - 340 grams scallops medium sized
13 - 2 tbsp. olive oil
14 - 1 small onion diced
15 - 1 cup button mushrooms thinly sliced
16 - 2 tbsp. parsley chopped
17 - salt and pepper to taste

→ Assembly

18 - butter for greasing the baking dish
19 - ¾ cup Gruyère cheese shredded

# Instructions:

01 - Combine eggs, melted butter, flour, salt, milk and water in a large bowl until smooth. Let rest for 30 minutes.
02 - Cook thin crepes in a greased 8-inch pan, about 1 minute per side, until edges detach and surface bubbles. Make 10-12 crepes.
03 - Make a roux with butter and flour, slowly whisk in milk until thickened. Season with salt and pepper.
04 - Sauté onions and mushrooms until tender, add seafood and cook briefly. Combine with most of the béchamel sauce and parsley.
05 - Fill crepes with seafood mixture, roll, top with remaining béchamel and cheese. Bake at 400°F for 12-15 minutes until bubbly.

# Notes:

01 - Can be made ahead and assembled up to a day before baking
02 - Crepes can be frozen for up to 1 month
03 - Can substitute seafood with crab, mussels, lobster or white fish

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