There’s something unmistakably special about a plate of warm seafood crêpes blanketed in creamy béchamel sauce. This is the kind of dish that feels like a little indulgence, but not in a flashy way—more like the culinary equivalent of being wrapped in a cozy blanket while listening to the ocean outside your window.
Growing up, this recipe was something we only had on special occasions—holidays, anniversaries, or when someone needed cheering up. My grandmother would pull out her well-worn crêpe pan, and we’d watch in awe as she flipped each delicate pancake with ease. The smell of garlic butter, the sizzle of seafood in the pan, and the rich, velvety béchamel bubbling away on the stove—it was a full sensory experience, and it made the kitchen feel magical.
This dish draws from classic French inspiration but has found its way into many homes around the world because of how comforting and versatile it is. It’s a perfect make-ahead option for brunches, family dinners, or whenever you want to serve something that looks fancy but feels approachable. And let’s be honest—anything with béchamel sauce is instantly better.
Why You’ll Love This Recipe:
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It’s elegant yet easy to pull off.
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Creamy béchamel pairs perfectly with tender seafood.
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The crêpes can be made ahead and filled when you’re ready.
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Ideal for holidays, dinner parties, or when you’re craving something extra comforting.
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You’ll impress guests without breaking a sweat.
INGREDIENTS YOU’LL NEED:
For the Crêpes:
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1 cup all-purpose flour
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2 eggs
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1 ¼ cups milk
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2 tablespoons butter, melted
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Pinch of salt
For the Filling:
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2 tablespoons butter
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1 small onion, finely chopped
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2 garlic cloves, minced
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½ pound shrimp, peeled and deveined
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½ pound scallops or white fish, chopped
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½ cup turkey ham, diced
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Salt and pepper, to taste
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2 tablespoons fresh parsley, chopped
For the Béchamel Sauce:
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups milk
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Salt and pepper, to taste
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Pinch of ground nutmeg
HOW TO MAKE SEAFOOD CRÊPES WITH BÉCHAMEL SAUCE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Crêpe Batter
Start by whisking together the flour and salt in a large mixing bowl. In a separate bowl, beat the eggs and gradually whisk in the milk. Slowly pour the wet ingredients into the dry ingredients, whisking until smooth. Finally, stir in the melted butter. The batter should be thin and silky. Let it rest for at least 30 minutes—this helps the gluten relax so your crêpes come out tender.
Personal tip: I like to make my crêpe batter the night before. Resting it overnight makes the texture even better and saves time in the morning.
Step 2: Cook the Crêpes
Heat a lightly greased nonstick skillet over medium heat. Pour about ¼ cup of batter into the pan and swirl to coat the bottom. Cook for 1–2 minutes until the edges start to lift and the bottom is lightly golden. Flip gently and cook the other side for 30 seconds. Set aside on a plate and cover with a clean kitchen towel while you finish the rest.
You should get about 8 crêpes from this recipe.
Step 3: Prepare the Seafood Filling
Melt butter in a large skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook until fragrant. Add the shrimp and scallops (or fish), season with salt and pepper, and cook until just opaque. Stir in the diced turkey ham and chopped parsley. Remove from heat and set aside.
Step 4: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly to make a roux. Slowly add the milk, continuing to whisk until the sauce thickens and becomes creamy. Season with salt, pepper, and a pinch of nutmeg.
The béchamel should coat the back of a spoon when it’s ready—smooth, rich, and dreamy.
Step 5: Assemble the Crêpes
Lay a crêpe flat on a clean surface. Spoon about 2–3 tablespoons of the seafood mixture down the center. Roll it up gently and place seam-side down in a buttered baking dish. Repeat with the remaining crêpes and filling.
Pour the béchamel sauce generously over the top, covering each crêpe. You can sprinkle a bit of extra parsley or grated cheese if you’d like.
Step 6: Bake and Serve
Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the top is golden and bubbling slightly. Let it rest for 5 minutes before serving.
Trust me, that little resting time makes them easier to serve—and somehow even tastier.
HELPFUL TIPS:
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Make ahead: Both the crêpes and filling can be made a day in advance. Just assemble and bake when ready.
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Thin your béchamel if needed: If the sauce gets too thick, just whisk in a splash of warm milk.
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Seafood swap: Not a fan of scallops? Swap for crab meat, flaked white fish, or extra shrimp.
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No turkey ham? You can leave it out for a pescatarian version, and it’ll still be rich and satisfying.
DETAILS:
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Prep Time: 45 minutes
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Cook Time: 25 minutes
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Total Time: 1 hour 10 minutes
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Yield: 4 servings
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Category: Main Course
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Method: Baking
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Cuisine: French-inspired
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Diet: Pescatarian-friendly (if made without ham)
NOTES:
If you’re planning this for a dinner party, consider pairing it with a fresh green salad and some roasted asparagus. It balances the richness of the béchamel beautifully.
NUTRITIONAL INFORMATION: (Approximate per serving)
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Calories: 420
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Protein: 28g
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Fat: 24g
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Carbohydrates: 28g
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Fiber: 1g
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Sugars: 5g
FREQUENTLY ASKED QUESTIONS:
Can I freeze these seafood crêpes?
Yes! Assemble the crêpes without the béchamel on top, wrap them tightly, and freeze. When ready to serve, thaw, pour over fresh béchamel, and bake.
What if I don’t have a crêpe pan?
A regular non-stick skillet works just fine. The key is keeping it lightly greased and at the right heat.
Can I use pre-cooked seafood?
You can, but be cautious not to overcook it when reheating in the skillet—just warm it through before assembling.
STORAGE INSTRUCTIONS:
Leftovers can be stored in the fridge, tightly covered, for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15–20 minutes, or until warmed through. You can also microwave individual portions, though the oven gives better texture.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
Seafood crêpes with béchamel sauce are one of those dishes that feel like a gentle, luxurious treat—a meal that brings warmth and elegance to the table without feeling fussy. Whether you’re cooking for loved ones or just treating yourself, these crêpes are the kind of comfort food that feels like a little celebration.
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Seafood Crêpes with Béchamel Sauce
Description
There’s something unmistakably special about a plate of warm seafood crêpes blanketed in creamy béchamel sauce. This is the kind of dish that feels like a little indulgence, but not in a flashy way—more like the culinary equivalent of being wrapped in a cozy blanket while listening to the ocean outside your window.
Growing up, this recipe was something we only had on special occasions—holidays, anniversaries, or when someone needed cheering up. My grandmother would pull out her well-worn crêpe pan, and we’d watch in awe as she flipped each delicate pancake with ease. The smell of garlic butter, the sizzle of seafood in the pan, and the rich, velvety béchamel bubbling away on the stove—it was a full sensory experience, and it made the kitchen feel magical.
This dish draws from classic French inspiration but has found its way into many homes around the world because of how comforting and versatile it is. It’s a perfect make-ahead option for brunches, family dinners, or whenever you want to serve something that looks fancy but feels approachable. And let’s be honest—anything with béchamel sauce is instantly better.
Ingredients
For the Crêpes:
1 cup all-purpose flour
2 eggs
1 ¼ cups milk
2 tablespoons butter, melted
Pinch of salt
For the Filling:
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
½ pound shrimp, peeled and deveined
½ pound scallops or white fish, chopped
½ cup turkey ham, diced
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
For the Béchamel Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Salt and pepper, to taste
Pinch of ground nutmeg
Instructions
Start by whisking together the flour and salt in a large mixing bowl. In a separate bowl, beat the eggs and gradually whisk in the milk. Slowly pour the wet ingredients into the dry ingredients, whisking until smooth. Finally, stir in the melted butter. The batter should be thin and silky. Let it rest for at least 30 minutes—this helps the gluten relax so your crêpes come out tender.
Personal tip: I like to make my crêpe batter the night before. Resting it overnight makes the texture even better and saves time in the morning.
Heat a lightly greased nonstick skillet over medium heat. Pour about ¼ cup of batter into the pan and swirl to coat the bottom. Cook for 1–2 minutes until the edges start to lift and the bottom is lightly golden. Flip gently and cook the other side for 30 seconds. Set aside on a plate and cover with a clean kitchen towel while you finish the rest.
You should get about 8 crêpes from this recipe.
Melt butter in a large skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook until fragrant. Add the shrimp and scallops (or fish), season with salt and pepper, and cook until just opaque. Stir in the diced turkey ham and chopped parsley. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly to make a roux. Slowly add the milk, continuing to whisk until the sauce thickens and becomes creamy. Season with salt, pepper, and a pinch of nutmeg.
The béchamel should coat the back of a spoon when it’s ready—smooth, rich, and dreamy.
Lay a crêpe flat on a clean surface. Spoon about 2–3 tablespoons of the seafood mixture down the center. Roll it up gently and place seam-side down in a buttered baking dish. Repeat with the remaining crêpes and filling.
Pour the béchamel sauce generously over the top, covering each crêpe. You can sprinkle a bit of extra parsley or grated cheese if you’d like.
Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the top is golden and bubbling slightly. Let it rest for 5 minutes before serving.
Trust me, that little resting time makes them easier to serve—and somehow even tastier.
Notes
If you’re planning this for a dinner party, consider pairing it with a fresh green salad and some roasted asparagus. It balances the richness of the béchamel beautifully.