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 then assembled quickly in time for a meal.

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 oz (90 g) of cooked Scallops
• 3 oz (90 g) of cooked Shrimp
• 8 oz (225g) of cooked Crab Meat

Preparation

Crêpes

1. Mix ingredients for the crêpes into a medium-sized bowl until you have a smooth finish.
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 batter’s surface solidifies, flip and repeat until you have a golden finish.
4. This recipe will make roughly 4 crêpes.  You will likely need to 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 sauce thickens.

Crêpes au Fruits de Mer

1. Pre-heat oven to 375°F (190°C).
2. Add in scallops, shrimp and crab meat 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 oven for 10 to 15 minutes or until the cheese is a golden brown.  Comes out ready-to-serve.