Crêpes au Fruits de Mer

Crêpes au Fruits de Mer

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

  1. Mix ingredients for the Crêpes into a medium-sized bowl until smooth.
  2. Pour in approximately ⅓ cup (80 ml) of the batter onto an oiled pan on set on medium-low.
  3. Allow to heat until the batter’s surface solidifies, flip and repeat until you have a golden finish.
  4. This recipe will make roughly 4 Crêpes. You should double this recipe to avoid leftovers.

Béchamel Sauce

  1. Melt butter at medium-high in a saucepan then sauté chives.
  2. Add in flour then whisk until you have a consistent finish.
  3. Pour in milk slowly while stirring. Continue stirring until the sauce thickens.

Crêpes au Fruits de Mer

  1. Pre-heat the oven to 375°F (190°C).
  2. Add in scallops, shrimp and crabmeat into the béchamel sauce.
  3. At the centre of every crêpe place a quantity of the seafood and béchamel sauce then wrap.
  4. Place on an oiled baking pan, then cover in shredded mozzarella cheese. Optionally sprinkle with Paprika for a bit of extra kick.
  5. Place in the oven for 10 to 15 minutes or until the cheese is a golden brown. Comes out ready-to-serve.

CC BY-SA 4.0 Crêpes au Fruits de Mer by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.



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