Delicious seafood crepes filled with shrimp, scallops, and fish, topped with a creamy béchamel sauce.

Scale

1 cup all-purpose flour (or gluten-free rice flour)

2 large eggs

1 cup milk (or low-fat/almond milk)

1 cup shrimp (fresh or frozen)

1 cup scallops

1 cup mild white fish fillets (like sole or cod)

2 tablespoons butter (or olive oil for dairy-free)

1 finely chopped onion

2 cloves garlic, minced

2 tablespoons flour

2 cups milk (or low-fat/almond milk)

Salt and pepper to taste

1/2 tablespoon fresh dill, chopped

Herbs (parsley and dill) for garnish

In a mixing bowl, combine flour, eggs, milk, and a pinch of salt. Whisk until smooth. Heat a non-stick skillet over medium heat, add butter, and pour ¼ cup batter, cooking for 1-2 minutes on each side until golden. Set aside.
In the same skillet, add butter and sauté onion until translucent. Add garlic and cook for an additional minute. Add seafood and cook until opaque, about 3-5 minutes. Season with salt, pepper, and dill.
In a saucepan, melt butter and stir in flour to form a roux. Gradually add milk, whisking continuously until thickened. Season with salt, pepper, and remaining dill.
Place a crepe on a plate, spoon filling down the center, and drizzle with béchamel. Fold the crepe and repeat with remaining ingredients.
Transfer crepes to a baking dish and warm in the oven at 350°F for 10 minutes. Serve with a side salad.

For added flavor, serve with lemon wedges and garnish with chopped herbs.

Keywords: seafood, crepes, béchamel, healthy, elegant dinner, brunch