Savory stuffed crepes with seafood

Ingredients

• 250 g All-purpose flour (Sift before use)
• 3 pcs Eggs (At room temperature)
• 500 ml Cold whole milk (Prefer whole)
• 30 g Melted butter (Cooled before adding to the batter)
• 1 c. à café Salt
• 1 c. à café Black pepper
• 0.5 c. à café Garlic powder (Optional)
• 20 g Butter (for cooking the crepes)
• 1 pcs Onion (Thinly sliced)
• 2 c. à soupe Fresh parsley (Chopped)
• 2 gousses Fresh garlic (Crushed)
• 2 c. à soupe Olive oil
• 200 g Peeled shrimp (Thawed)
• 200 g Cleaned mussels
• 150 g Squid (Sliced into rings)
• 1 pinch Saffron
• 0.25 c. à café Turmeric
• 0.25 c. à café Ground cumin
• 0.25 c. à café Espelette pepper (Or mild pepper)
• 100 g Grated mozzarella (For gratinating)
• 30 g Butter (for béchamel)
• 30 g Flour (for béchamel) (Sift)
• 1 pinch Nutmeg

Instructions

1. Prepare the crepe batter

   In the bowl, whisk the eggs with the cold milk, melted butter, salt, pepper and garlic powder. Gradually incorporate the sifted flour while mixing vigorously until a smooth batter is obtained.

   Time: PT10M

2. Batter rest

   Cover the bowl with plastic wrap and let rest 1 hour.

   Time: PT1H

3. Cook the crepes

   Heat the pan over medium heat (≈180 °C). Lightly brush with melted butter. Pour a ladle of batter, spread, cook 1‑2 min until the edges lift, flip and cook the other side 30 s. Repeat until batter is exhausted, place the crepes on a rack to keep warm.

   Time: PT20M

   Temperature: 180°C

4. Prepare the béchamel

   Melt 30 g butter in a saucepan over medium heat. Add the flour, cook 1 min while stirring. Gradually pour the cold milk while whisking continuously. Season with salt, pepper, add nutmeg and let thicken 10‑15 min until a creamy consistency.

   Time: PT15M

   Temperature: Medium

5. Prepare the seafood filling

   Chop the onion, garlic and parsley (≈5 min). In a large pan, heat olive oil, add onion and garlic, sauté 2 min. Add shrimp, mussels and squid, sprinkle with saffron, turmeric, cumin and Espelette pepper, season with salt and pepper. Cook over high heat 9 min while stirring. Incorporate the béchamel, mix 2 min to obtain a silky filling.

   Time: PT20M

   Temperature: Medium‑High

6. Assemble the crepes

   On each crepe, place a tablespoon of filling in the centre, sprinkle with grated mozzarella, roll into a roll shape and arrange side by side on a baking sheet. Lightly brush with melted butter.

   Time: PT10M

7. Gratin in the oven

   Preheat the oven to 200 °C. Bake the sheet 10 min until the cheese is melted and lightly golden.

   Time: PT10M

   Temperature: 200°C

8. Rest and serve

   Let rest 5 min, then serve hot. The crepes can be frozen in a freezer bag and reheated in the oven or pan.

   Time: PT5M

Nutrition Facts

Calories

390

Protein

25 g

Carbohydrates

40 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour (50 % less gluten)
• Instead of Cold whole milk: Almond milk (lactose‑free version)
• Instead of Melted butter: Vegetable oil
• Instead of Garlic powder: Fresh minced garlic
• Instead of Butter (for cooking the crepes): Oil
• Instead of Fresh parsley: Dried parsley (½ tsp)
• Instead of Olive oil: Sunflower oil
• Instead of Peeled shrimp: Octopus
• Instead of Saffron: Turmeric (for color)
• Instead of Grated mozzarella: Grated cheese such as Gruyère
• Instead of Butter (for béchamel): Oil

Equipment Needed

• Large mixing bowl
• Whisk
• Sieve
• Non‑stick crepe pan
• Spatula
• Medium saucepan
• Cooling rack
• Baking sheet
• Oven
• Cheese grater (optional)
• Chef's knife
• Cutting board
• Immersion blender (optional) (optional)

Critical Steps — Do Not Skip

• One‑hour rest of the crepe batter
• Avoid lumps in the béchamel by whisking constantly
• Do not overcook the seafood
• Watch the color of the gratin in the oven

Chef Tips from the Video

• Sprinkle a little smoked paprika on top before gratinating for a subtle note.
• Use clarified butter for cooking the crepes to achieve an even golden color.
• Add a drizzle of fresh lemon juice just before serving to enhance the marine flavors.

Troubleshooting

Storage

Refrigerator: Store the stuffed crepes in an airtight container 3‑4 days.

Freezer: Pack individually and freeze 2‑3 months.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the crepe batter the day before and keep it refrigerated.
• Béchamel keeps for 2 days refrigerated; gently reheat before use.
• Assemble the crepes and freeze before gratinating; just bake them directly.