Description
Seafood Crepes with Béchamel Sauce combine des crêpes fines, une sauce blanche veloutée et un mélange tendre de fruits de mer pour un repas élégant et savoureux.
Ingrédients
ÉCHELLE
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/2 lb shrimp, chopped
- 1/2 lb scallops, chopped
- 1/2 cup crab meat
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 cup seafood stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh parsley
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Gruyère or Parmesan
- Pinch of nutmeg
Préparation
- Whisk flour, eggs, milk, melted butter and salt until smooth; rest 10 minutes.
- Cook thin crepes in a hot pan 1–2 minutes per side.
- Melt butter and cook shrimp, scallops and crab; remove and set aside.
- Sauté onion and garlic until soft.
- Add flour, then seafood stock and heavy cream; season and return seafood to pan.
- Prepare béchamel by cooking butter and flour, then adding milk gradually.
- Add cheese, salt, pepper and nutmeg to béchamel.
- Fill crepes with seafood mixture and fold or roll.
- Place crepes in a dish and cover with béchamel.
- Bake 10–15 minutes at 350°F if desired.
Notes
- Let the crepe batter rest for a smoother texture.
- Add milk to thin the sauce if needed.
- Fresh seafood enhances flavor.
- Prepare components ahead to save time.
- Temps de préparation: 40 minutes
- Temps de cuisson : 50 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 650
- Sugar: 5
- Sodium: 600
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 30
- Cholesterol: 200
Mots clés: Seafood Crepes, savory crepes, béchamel sauce recipe, shrimp and scallop dinner, french brunch, seafood delight