Delicate Seafood Crepes Paired with Béchamel Sauce
Savory seafood-filled crepes layered with silky béchamel and Swiss cheese, baked to golden perfection in under 45 minutes.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Skillet
- Spatula
- Plate
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Parchment paper
- Grater
- Refrigerator
- Aluminum foil
- Kitchen timer
- Pastry brush
Ingredients
- 2¼ cups all-purpose flour
- ¾ tsp salt
- ½ tsp baking powder
- 3 cups milk
- 3 eggs
- 2 tbsp melted butter
- 6 medium mushrooms, chopped
- 3 tbsp green onions, sliced
- 3 tbsp butter
- 3½ cups cooked seafood (lobster, crab, scallops, shrimp), chopped
- 8 oz cream cheese, cubed
- ⅓ cup half-and-half or cream
- 3 tbsp fresh parsley, chopped
- 2 tbsp sherry wine (optional)
- 1 cup shredded Swiss cheese
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