A recipe which combines scallops, shrimp and crab meat with béchamel sauce and crêpes to create a tasty wrap. This dish can be prepared in part and assembled quickly.
Ingredients
Crêpes
- 2 large eggs
- ⅔ cup (160 ml) of milk
- ½ cup (120 ml) of flour
- 1 tablespoon (15ml) of melted butter
- ½ teaspoon (2.5 ml) of salt
Béchamel Sauce
- 2 cups (470 ml) of milk
- ⅓ cup (80 ml) of butter
- ⅓ cup (80ml) of all-purpose flour
- ½ teaspoon (2.5 ml) of salt
- ¼ teaspoon (1.25 ml) of pepper
- ¼ teaspoon (1.25 ml) of Italian seasoning
- 2 finely chopped chives
Seafood
- 3 ounces (90 g) of cooked Scallops
- 3 ounces (90 g) of cooked Shrimp
- 8 ounces (225g) of cooked Crab Meat
Preparation
Crêpes
- Mix ingredients for the Crêpes into a medium-sized bowl until smooth.
- Pour in approximately ⅓ cup (80 ml) of the batter onto an oiled pan on set on medium-low.
- Allow to heat until the batter’s surface solidifies, flip and repeat until you have a golden finish.
- This recipe will make roughly 4 Crêpes. You should double this recipe to avoid leftovers.
Béchamel Sauce
- Melt butter at medium-high in a saucepan then sauté chives.
- Add in flour then whisk until you have a consistent finish.
- Pour in milk slowly while stirring. Continue stirring until the sauce thickens.
Crêpes au Fruits de Mer
- Pre-heat the oven to 375°F (190°C).
- Add in scallops, shrimp and crabmeat into the béchamel sauce.
- At the centre of every crêpe place a quantity of the seafood and béchamel sauce then wrap.
- Place on an oiled baking pan, then cover in shredded mozzarella cheese. Optionally sprinkle with Paprika for a bit of extra kick.
- Place in the oven for 10 to 15 minutes or until the cheese is a golden brown. Comes out ready-to-serve.
Crêpes au Fruits de Mer by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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