Seafood and leek crepes with smoked gruyere bechamel


Putting pliable pastries to good use, stuffed with sautéed leeks, crab and shrimp, then topped with a smoked Gruyère béchamel and broiled.  One of the best crepe compilations outside of Mom’s asparagus and mushroom — though we’re no longer fond of those squirrely chopped stalks that’ll squirt free under pressure of a fork:  Preferable they are kept whole and wrapped, disseminated in a civilized fashion at the table.

These have sniffed about the borders since pancake day, sometime back, and were sliding toward the sad domain of leek souffle — and especially after a visit down to Frank, where he explained they’d been shortchanged of late, so none of his famous crab cakes were on the plate.  Frank was looking a little thin, generally, though he had some scrod and that sort of dry-looking salmon.


Several more poor or costly options led to the Gardein crabless patties, and a seemingly conflicted combination of plant products and crustaceans, which met up with the sautéed leeks quite nicely, and paired with the smokey bechamel exceptionally.  Monsterously delicious recipe from MyKitchenInSpain.

For the filling
1 leek, finely chopped
3 tablespoons butter or olive oil
2 cups cooked shellfish
3 tablespoons white wine or dry Sherry
1 hard-cooked egg, chopped
2 tablespoons fine dry breadcrumbs
2-3 tablespoons shellfish cooking liquid
Salt and pepper
For the bechamel sauce
2 tablespoons butter or olive oil
2 tablespoons flour
1/3 cup shellfish cooking liquid
2/3 cup milk
Salt and pepper
1 ½ ounces grated cheese
Pimentón (paprika)
Sauté the leeks in butter until softened, 5 minutes. Stir in the shellfish and wine. Cook 2 minutes. Add the chopped egg and breadcrumbs. Cook 2 minutes to thicken. Add a little of the cooking liquid to make a mixture that is creamy in texture. Add salt and pepper to taste.

Place a crêpe on a work surface. Place a spoonful of the filling just below the center. Fold in the sides of the crêpe, then fold up the bottom. Roll the crêpe to the top. Place in a buttered gratin pan. Continue filling and rolling the remaining crépes.

Prepare the sauce. Heat the butter or oil in a small saucepan. Stir in the flour and cook it 2 minutes. Whisk in the cooking liquid, then the milk. Cook, whisking the sauce, until thickened. Taste for salt. Shellfish cooking liquid can be quite salty, so the sauce may not need additional salt.

Preheat broiler or gratin element in the oven.

Spread the sauce over filled crêpes. Top with grated cheese and sprinkle with pimentón. Place under broiler or gratin until crêpes begin to bubble and tops are browned, 4-5 minutes. Serve immediately.


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