The Seafood Crepes are a fantastic delight and can be prepared in a very short time because, apart from the crepes, you can always use ready-made béchamel sauce and a good frozen risotto mix. Not only delicious but also beautiful to bring to the table on special occasions, and also for our Sunday lunch when the whole family is gathered. Moreover, this is a dish that you can prepare in advance, either by preparing the ingredients individually and storing them in the fridge or already assembled and ready to be baked. When I have some time, I make a few extra crepes and freeze them so I have them on hand when needed. Also, with the same batter, I can prepare both sweet and savory recipes.
Here are the basic recipes to prepare seafood crepes if you want to do everything by hand:
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 14 oz thawed seafood mix for risotto
- 10 crepes
- 18 oz béchamel sauce
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 8 cherry tomatoes
- to taste salt
Tools
- 1 Baking Dish
- 1 Pan
- 2 Bowls
How to Prepare Seafood Crepes
First, chop the garlic and parsley into small pieces and place them in a non-stick pan. Add 2 tablespoons of extra virgin olive oil, put it on the stove on high heat, add the seafood mix, and let it brown well. Adjust the salt, deglaze with white wine, and let it reduce.
Once the seafood is cooked, remove it from the pan and place it in a bowl. In the same pan, add a tablespoon of extra virgin olive oil, the halved cherry tomatoes, and let them brown well. Turn off the heat when the cherry tomatoes are wilted (a matter of a few minutes).
Pour the seafood onto a plate, reserving the cooking juices, add three-quarters of the béchamel, and finally mix the two ingredients well.
Now pour the cooking juices into the baking dish along with a tablespoon of extra virgin olive oil.
Place a portion of the preparation on half a crepe, fold it into a half-moon, and then in half again.
As you prepare them, arrange them in the baking dish and cover them with the remaining béchamel.
Garnish with the sautéed cherry tomatoes, a drizzle of extra virgin olive oil over the entire surface, and bake in a preheated oven at 350°F. Cook for about 20 minutes. Before turning off the oven, make sure the crepes are nicely browned.
Serve your Seafood Crepes only after letting them cool for a few minutes, otherwise, you risk not tasting the flavors and burning your palate.
Advice and Storage
You can store the seafood crepes in the refrigerator for up to 1 day, either “raw” or already baked.
Alternatively, you can prepare all the necessary ingredients and assemble them at the last moment, just before cooking.
If you don’t like the ingredients I suggested, there’s no problem because you can fill them with the seafood you prefer.
Even those with lactose intolerance can substitute cow’s milk with plant-based milk and prepare them the same way: both the crepes and the béchamel.
