Skip to content

Fish, Busy evenings

Gratinéed seafood crepes

Gratinéed seafood crepes are crepes rolled around seafood in béchamel sauce, then baked until the cheese on top turns golden. This recipe serves 4, takes 55 minutes, and is rated medium difficulty, at a cost of €3.80 per person. The trick is making the béchamel thick enough to hold inside the crepe without leaking out.

Tonight, crepes rolled around seafood in béchamel, gratinéed in the oven, a festive dinner without the fuss.

Gratinéed seafood crepes
Total time
55 min
Difficulty
Medium
Cost per person
€3.80
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under the melted Gruyère, the crepe hides a creamy filling where shrimp and mussels mingle in a thick béchamel. The contrast between the soft crepe, the smooth sauce, and the crisp golden top gives every bite some texture. A touch of lemon and fresh parsley brightens the dish without covering up the taste of the seafood.

This is a dish that breaks up the weekly routine without requiring any real chef skills, perfect for a slightly special weeknight dinner or a family weekend lunch. Mon Chou likes to slip it into the week when everyone wants a treat without going out, kids usually love the melty texture just as much as adults enjoy how good the dish looks on the table.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 150 g
  • Vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Eggs 3

Dairy

  • Milk 75 cl
  • Butter 50 g
  • Shredded Gruyère 100 g

Frozen foods

  • Frozen seafood mix 500 g

Fruits and vegetables

  • Parsley 1 bunch
  • Green salad 1
  • Lemon 1

Allergens Gluten, Lactose, Eggs, Shellfish, Mollusks

The step by step recipe

  1. Make the crepe batter with 100 g of flour, 2 eggs, and 25 cl of milk, let it rest, then cook eight crepes. 20 min

    The first crepe is just for getting the pan right, don't let it discourage you.

  2. Melt the butter, stir in 50 g of flour, then add the rest of the warm milk to make a thick béchamel, season with salt and pepper. 8 min

    Whisk constantly to avoid lumps.

  3. Cook the thawed, drained seafood in a pan, then fold it into the béchamel with the parsley and a little lemon. 5 min

    Dry the seafood well, water will thin out the béchamel.

  4. Fill each crepe, roll it up, place it in a baking dish, and sprinkle with Gruyère.

    Turn the nicer side up for the gratin.

  5. Bake at 200°C until golden, and serve with the dressed salad. 12 min

    The crepes can be filled ahead of time and baked just before serving.

Our tips to get it right

  • Thaw the seafood completely and pat it dry before cooking it, any extra moisture released in the pan would eventually thin out the béchamel.
  • Make the crepe batter ahead of time, even the night before, resting gives it a smoother texture that spreads more easily in the pan.
  • If your béchamel thickens too fast, pull the pan off the heat for a few seconds while still whisking, then return it to low heat.

The variations

  • Swap the frozen seafood mix for fresh salmon and shrimp for a more refined version.
  • For a fish free version, fill the crepes with softened leeks and mushrooms in the same béchamel.
  • To save time with hungry kids, use store bought crepes and spend your time on the filling instead.

What to serve it with

  • Green salad with vinaigrette
  • Dry white wine
  • Plain white rice on the side

Storage

Filled crepes keep for 2 days in the fridge in a sealed container, either before or after baking. They can be frozen raw, once rolled and filled, then baked straight from frozen with a few extra minutes in the oven. Always reheat them in the oven rather than the microwave to keep the top crisp.

Questions about this dish

Can you use fresh seafood instead of frozen?

Yes, as long as you cook it well and drain it before mixing it into the béchamel. Use the same amount, about 500 g, and adjust the cooking time based on the size of the pieces.

Can this dish be made ahead for guests?

Yes, you can fill and roll the crepes the day before, then keep them covered in the fridge. Just bake them when it's time to eat, adding a few extra minutes since they'll be cold.

How do you keep the béchamel from being too runny inside the crepe?

Make the béchamel deliberately thick, almost sticky, before adding the seafood. If it still seems too loose, let it cook a bit longer over low heat while stirring.

Can kids who don't like mussels still eat this dish?

You can easily swap the mussels for extra shrimp or some flaked white fish. The béchamel and Gruyère keep the dish just as satisfying with an adapted filling.

How long does it take to make gratinéed seafood crepes?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in gratinéed seafood crepes?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does gratinéed seafood crepes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, shellfish, mollusks. Always check the labels of the products you buy.

Busy evenings and family life

See all

Recipes with shrimp

See all