Crêpe Fruits De Mer À La Florentine Recipe
Scallops, shrimp, salmon, vidalia onion, and spinach in a rich Béchamel sauce.
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Ingredients
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Crêpe Batter
Filling
Béchamel Sauce
Method
Crêpe Preparation
- 1
Make the Crêpe Batter
In a mixing bowl, whisk together flour and salt. In another bowl, beat the eggs and mix with milk and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the Crêpes
Heat a non-stick skillet over medium heat. Pour a ladle of batter into the skillet, swirling it to coat the bottom evenly. Cook for 1-2 minutes on each side until lightly golden. Repeat with remaining batter and set crêpes aside.
Filling Preparation
- 3
Cook the Filling
In a large skillet, melt butter over medium heat. Add diced vidalia onion and sauté until translucent. Add scallops, shrimp, and spinach, cooking until the seafood is cooked through. Season with salt and black pepper. Remove from heat.
Béchamel Sauce Preparation
- 4
Assembly
- 5
Assemble the Crêpes
Place a crêpe on a plate, spoon some seafood filling onto one half of the crêpe, fold it over, and drizzle with Béchamel sauce. Repeat with remaining crêpes. Serve warm.
