Ingredients
For the Crêpes
1 cup all-purpose flour
2 large eggs
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
For the Seafood Filling
1/2 lb cooked shrimp, peeled, deveined, and chopped
1/2 lb cooked crab meat, picked over for shells
1/2 cup dry white wine
1 small shallot, finely minced
2 tablespoons unsalted butter
1 clove garlic, minced
1/4 cup heavy cream
2 tablespoons fresh parsley, chopped
Zest of 1/2 lemon
Salt and pepper, to taste
For the Béchamel Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk, warmed
Pinch of freshly grated nutmeg
Salt and white pepper, to taste
For Assembly
1/2 cup grated Gruyère cheese
Chopped fresh chives or parsley, for garnish (optional)
Instructions
Prepare the Crêpe Batter: In a mixing bowl, whisk together flour and salt. Add eggs, then gradually whisk in milk until smooth. Stir in melted butter. Let rest for 20 minutes at room temperature.
Prepare the Béchamel Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until foamy but not browned. Gradually whisk in warm milk and bring to a gentle simmer, stirring constantly, until thickened (about 3-4 minutes). Season with nutmeg, salt, and white pepper. Keep warm.
Cook the Crêpes: Heat a nonstick skillet (8-inch) over medium heat. Lightly brush with butter. Pour in about 1/4 cup batter, swirling to coat. Cook until edges lift and bottom is golden, about 1-2 minutes. Flip and cook 30 seconds more. Repeat to make 8 crêpes, stacking with parchment between each.
Make the Seafood Filling: In a skillet, melt butter over medium heat. Add shallot and garlic; sauté until translucent (about 2 minutes). Add white wine and simmer until almost evaporated. Stir in shrimp, crab, and heavy cream; cook until just heated through. Remove from heat, stir in parsley, lemon zest, salt, and pepper.
Assemble the Crêpes: Preheat oven to 375°F. Place a crêpe on a work surface. Spoon seafood filling down the center, roll up, and arrange seam-side down in a buttered baking dish. Repeat with remaining crêpes and filling.
Top and Bake: Pour béchamel sauce evenly over the filled crêpes. Sprinkle with Gruyère. Bake for 12-15 minutes, until bubbling and lightly golden.
Serve: Garnish with chives or parsley if desired. Serve hot.
