way to cook:
Step 1: Make the Crêpes
In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and a pinch of salt until smooth. Let the batter rest for 20-30 minutes.
Heat a nonstick skillet over medium heat. Lightly grease with butter. Pour about ½ cup of batter into the skillet, swirling to coat the pan thinly. Cook for 1-2 minutes on each side until golden and set. Set crêpes aside on a plate, stacked with parchment in between.
Step 2: Prepare the Filling
Melt 1 tablespoon of butter in a pan over medium heat. Add the garlic, shallots, and red bell pepper. Sauté until fragrant and soft, about 3-4 minutes. Stir in the chopped shrimp, scallops, and crab meat. Season with salt and pepper. Cook just until heated through. Turn off the heat and fold in the chopped parsley.
Step 3: Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Cook for 1-2 minutes without browning. Gradually add the milk, whisking constantly to avoid lumps. Simmer until thickened, about 5-6 minutes. Season with nutmeg, salt, and white pepper to taste.
Step 4: Assemble the Crêpes
Preheat your oven to 350°F (175°C). Spread a generous spoonful of the seafood mixture into each crêpe and roll it up gently. Place the filled crêpes seam-side down in a greased baking dish. Pour the béchamel sauce over the top, covering evenly.
Step 5: Bake and Serve
Bake the crêpes for 15-20 minutes until heated through and bubbly. For a golden top, place under the broiler for 2-3 minutes. Garnish with extra parsley or a sprinkle of paprika if desired. Serve warm and enjoy the luxurious layers of flavor.
This recipe works wonderfully as a main dish for brunch or dinner, and pairs beautifully with a light salad or roasted asparagus.
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