Baked Shrimp and Gruyère Crêpes

By Culiora

Tender crêpes rolled around tender peeled prawns in a velvety Gruyère mornay sauce, baked until bubbling and lightly browned. A classic French seafood crêpe that balances rich, nutty melted cheese with the sweet brine of shellfish.

• Servings: 4
• Prep time: 25 min
• Cook time: 35 min
• Total time: 60 min

Ingredients

• 125 g all-purpose flour
• 2 pcs eggs
• 300 ml whole milk
• 25 g unsalted butter, melted
• 1/4 tsp salt
• 1 tsp butter, for frying
• 350 g raw peeled and deveined shrimps, patted dry
• 40 g unsalted butter
• 1 pcs shallot, finely minced
• 1 clove garlic clove, finely grated
• 35 g all-purpose flour
• 350 ml whole milk, warmed
• 100 ml dry white wine
• 150 g Gruyère cheese, grated
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh dill or flat-leaf parsley, finely chopped

Instructions

1. Make the crêpe batter: Whisk together flour and 1/4 tsp salt in a mixing bowl. Add eggs and 100 ml of milk; whisk until smooth and lump-free. Gradually whisk in the remaining 200 ml of milk and 25 g melted butter until the batter reaches the consistency of single cream. Let rest for 15 minutes at room temperature.
2. Cook the crêpes: Heat a 20-22 cm non-stick crêpe pan or skillet over medium heat. Brush lightly with butter. Pour roughly 50 ml of batter into the pan, swirling immediately to coat the bottom evenly. Cook for 60-75 seconds until the edges release and the underside is lightly golden, flip, and cook for 30 seconds more. Stack on a plate and repeat to make 8 crêpes.
3. Sear the shrimps: Melt 10 g of the butter in a wide frying pan over medium-high heat. Add the shrimps, season with a pinch of salt and pepper, and sauté for 2 minutes until just pink and curled (they will finish cooking in the oven). Transfer immediately to a cutting board, chop each shrimp into 2-3 bite-sized pieces, and set aside.
4. Make the mornay sauce: In a saucepan over medium heat, melt the remaining 30 g butter. Add the minced shallot and cook for 2 minutes until translucent. Add the grated garlic and cook for 30 seconds. Whisk in 35 g flour and cook, stirring constantly, for 1 minute without browning. Slowly pour in the white wine, whisking constantly to prevent lumps, then gradually whisk in 350 ml warmed milk. Simmer gently, stirring, for 3-4 minutes until thickened.
5. Season and finish the sauce: Remove the saucepan from the heat. Whisk in nutmeg, 1/2 tsp salt, 1/4 tsp black pepper, and 100 g of the grated Gruyère until melted and smooth. Stir in the chopped dill or parsley.
6. Assemble the crêpes: Preheat the oven to 200°C. In a bowl, combine the chopped shrimps with about one-third of the cheese sauce. Spread an even line of the shrimp mixture across the lower third of each crêpe, roll up tightly into a cylinder, and arrange seam-side down in a lightly buttered 20x30 cm baking dish.
7. Bake and gratinée: Spoon the remaining cheese sauce evenly over the tops of the rolled crêpes and scatter the remaining 50 g grated Gruyère over the surface. Bake at 200°C for 15 minutes, then switch the oven to grill/broil for 2-3 minutes until the cheese is bubbling and golden brown. Let rest 5 minutes before serving.