Seafood Crepes with Béchamel Sauce
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As someone who firmly believes that every kitchen should occasionally resemble a battle zone—think pots clanging, flour in your hair, and, yes, a few swear words slipping out—let’s talk about seafood crepes. They’re fancy on the plate, but deep down, this dish knows how chaotic life can get. 🎉 I mean, who doesn’t love storing their inner gourmet chef between moments of existential crisis over cooking?
The Cringe-Worthy Disaster of My First Attempt
Oh gosh, let me take you back to my very first attempt at making seafood crepes. Real smooth sailing, right? I was feeling all sorts of fancy, like I could be a host on some cooking show (minus the flawless editing and cute apron). But what emerged from my kitchen wasn’t exactly Julia Child-approved. Picture this: me, an almost 30-something trying to channel my inner French chef, and the crepes? They looked more like unfortunate pancake blobs.
First, I overfilled them (rookie mistake), and when I folded them, they started spilling out like some sea creature trying to escape. And the smells! Let’s talk about that fishy aroma that took over my apartment. It was like a seafood market had exploded in my kitchen. My husband walked in, took one sniff, and asked if we were being haunted by the ghost of shrimp past. I’m sure my neighbors thought I was holding a culinary funeral instead of a delightful meal. The sounds were even worse—squelching, splattering, weeping (mostly me). I literally had to discard half of what I made. Talk about feeling defeated. 😅 Who knew seafood could be so dramatic?
Turning the Tide: Why My New Version Actually Works
Fast forward a few years (and a lot of emotional eating) later, and here I am, finally armed with the confidence to tackle these seafood crepes again. What’s funny is that life teaches you all sorts of lessons about cooking—like, somehow, shrimp is still shrimp whether or not you’ve ruined it before. It’s amazing how dread can make you utterly fail while laughter makes things easier. So, what happened? I learned to chill! I realized that crepes can be forgiving.
Instead of panicking when I saw the batter start to stick, I embraced it! (Also, my friend who is a chef told me using a non-stick pan is key, so I finally did that, too.) I took my time, understanding what each ingredient brought to the table—both literally and figuratively. And here’s the kicker: I didn’t overcomplicate the béchamel sauce this time. I let it be simple, letting the mingling flavors of shrimp and scallops shine through. Sometimes you just gotta let things simmer, both in the pot and in life, y’know? Trust me: confidence can coexist with that tiny shadow of self-doubt.
All the Good Stuff You’ll Need
- 8 crepes (homemade or store-bought, no judgment here)
- 1 cup shrimp, peeled and deveined (don’t forget, no shell-shock 🦐)
- 1 cup scallops, chopped (dark horse ingredient, am I right?)
- 1 cup crab meat (more seafood drama!)
- 2 tablespoons butter (for flavor, duh)
- 2 tablespoons flour (gluten friends unite!)
- 2 cups milk (whole, preferably, because you deserve it)
- 1/2 cup grated cheese (like Gruyère or Parmesan—get fancy!)
- Salt and pepper to taste (punch it up!)
- Fresh parsley for garnish (the green savior!)
Want to know how I feel about these ingredients?
They’re like a tightly knit group of friends who show up at your party—good vibes, but not too fancy, unless you want them to be. They’re available at any grocery store, which is a relief—thank you, modern conveniences!
Cooking Unit Converter
A handy tool to make sense of your ingredient amounts when in doubt!
The (Not-So) Secret Cooking Process
Prepare the crepes according to your favorite recipe or use store-bought crepes. (Trust me, I won’t tell anyone about the store-bought secret. Shhh.)
In a skillet, melt the butter over medium heat. Add the shrimp, scallops, and crab meat, cooking until just opaque. Season with salt and pepper. Your kitchen should smell like a beach vacation right about now! (If not, call me—we’ll discuss your life choices.)
In a separate saucepan, make the béchamel sauce. Melt butter over medium heat, whisk in the flour until smooth, and then gradually add the milk while stirring until the sauce thickens. Stir in your favorite grated cheese until it melts like your heart when you smell this sauce. Season with salt and pepper.
Okay, here’s the fun part! To assemble, place a portion of the seafood mixture onto each crepe, drizzle with your heavenly béchamel sauce, and fold. It’s like tucking your kids into bed—a little messy but so worth it.
Serve warm, garnished with fresh parsley. The presentation? 10/10 on the Instagram scale.
Real Talk on the Seafood Crepe Struggle
Say hey to me while you’re cooking. Let’s share our thoughts like we’re sitting down for coffee! Have you ever had a kitchen disaster that left you eating takeout for a week? YES! Because same! Do you overthink when you’re cooking seafood? It’s like one moment you’re in control, and the next, the shrimp is in a meltdown. (We’re not going into my relationship with octopus; that’s a story for another day.)
What about feelings of inadequacy when you scroll through food blogs? I know I do! Then I remember: cooking should be fun! It’s like therapy, except cheaper (and you get to eat your feelings). What’s your go-to comfort food? Tell me everything. I need recipe ideas for my next chaotic chef exploration!
Curiosities You Might Have
Absolutely! Swap in whatever seafood floats your boat (pun intended). Lobster, fish, or even calamari—go wild!
You could always make a seafood casserole instead—think of it as the lazy cousin of the crepes! Just layer it up!
Sure thing! Just reheat gently before drizzling over your crepes. Sometimes, it’s nice to have a less-stressful dinner prep.
Yes! Just freeze them individually with a bit of parchment paper in between so you can pop them out whenever you want a fancy snack.
That’s up to you! Add red pepper flakes or a dash of hot sauce to the seafood mix. Spice it up, darling!
Let’s chat about the future of my cooking adventures! Will I finally nail that soufflé I’ve been dreaming of, or will I circle back to yet another failed bread recipe? Whatever happens, it’ll be chaotic—but isn’t that the beauty of home cooking? These crepes brought me so much joy, and who knows? Next week, I might decide to make a five-course meal, or I could stay in with ramen. 🤷♀️
Daily Calorie Needs Calculator
Need a way to keep track of those delicious crepes? Check out this cool tool to help you figure out your daily intake!
Seafood Crepes
Ingredients
Seafood Filling
- 1 cup shrimp, peeled and deveined Ensure shrimp are fresh.
- 1 cup scallops, chopped Use fresh or thawed scallops.
- 1 cup crab meat Can use fresh or canned crab.
Crepe Ingredients
- 8 pieces crepes, homemade or store-bought Store-bought crepes are acceptable.
Béchamel Sauce Ingredients
- 2 tablespoons butter For flavor.
- 2 tablespoons flour Use all-purpose flour.
- 2 cups milk, whole Whole milk gives the best flavor.
- 1/2 cup grated cheese Such as Gruyère or Parmesan.
Seasoning and Garnish
- to taste salt Adjust as necessary.
- to taste pepper Freshly ground preferred.
- as needed fresh parsley for garnish Adds a pop of color.
Instructions
Prepare the Crepes
- Prepare the crepes according to your favorite recipe or use store-bought crepes.
Cook the Seafood Filling
- In a skillet, melt the butter over medium heat.
- Add the shrimp, scallops, and crab meat, cooking until just opaque.
- Season with salt and pepper.
Make the Béchamel Sauce
- In a separate saucepan, melt butter over medium heat and whisk in flour until smooth.
- Gradually add the milk while stirring until the sauce thickens.
- Stir in your favorite grated cheese until it melts and season with salt and pepper.
Assemble the Crepes
- Place a portion of the seafood mixture onto each crepe, drizzle with the béchamel sauce, and fold.
- Serve warm, garnished with fresh parsley.
