A delightful seafood crepe recipe featuring shrimp and crab, paired with a luscious cheese sauce.
Combine the flour, milk, eggs, and melted butter in a mixing bowl and whisk until smooth.
Let the batter rest for 30 minutes to ensure a smoother texture.
Heat a non-stick pan over medium heat and pour a small amount of batter to form a thin layer.
Tilt the pan to spread the batter evenly for a uniform crepe.
Cook the crepe until the edges lift slightly, then flip and cook the other side briefly.
Use a spatula to gently lift the edges before flipping to avoid tearing.
Repeat with the remaining batter and set the crepes aside.
Stack the crepes with parchment paper in between to prevent sticking.
In a skillet, sauté the onion and mushrooms in butter until tender.
Cook over medium heat to avoid burning the butter.
Add the shrimp and crab to the skillet and season with salt and white pepper.
Ensure the seafood is evenly coated with the seasoning.
Prepare the sauce by melting butter in a saucepan and whisking in the flour until smooth.
Cook the flour mixture for a minute to remove the raw taste.
Gradually add milk while whisking continuously until the sauce thickens.
Keep stirring to prevent lumps from forming.
Stir in the parmesan and swiss cheese until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Fill each crepe with the seafood mixture, roll up, and place in a baking dish.
Place the crepes seam-side down to keep them closed.
Pour the cheese sauce over the crepes and bake at 375°F for 15 minutes.
Bake until the sauce is bubbly and slightly golden.
Serve the crepes warm, garnished with fresh parsley if desired.
Pair with a side salad for a complete meal.
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