This seafood crepes recipe is a great make-ahead dinner that will allow you to enjoy your guests, rather than fussing in the kitchen. It takes a little time to assemble, but none of the steps is difficult and it is easy to get good results. Try serving this recipe as a main dish or in smaller portions for a French-inspired main dish.

Steps to make the seafood crepes recipe:

1. Make the crepes with the basic crepe recipe given here. This can be done one day in advance. Wrap the cooked and cooled crepes in plastic wrap and store in the refrigerator until ready to assemble.
2. Make the mornay sauce. This can also be made ahead of time and stored in the refrigerator for a day.
3. Assemble the crepes. Prepare the seafood crepes recipe to the point where they go to the oven. You can then refrigerate them until dinner time. Wait about 45 minutes from when you turn on the oven, until these crepes are ready to come to the table.

Seafood crepes

• 2 pounds of mixed frozen seafood
• 2 cups Mornay sauce (follow the recipe)
• 12 crepes (follow the recipe)
• 1/4 cup dry breadcrumbs
• 1/4 cup parmesan cheese

Cook seafood according to package directions. Typically this involves simply dropping the frozen seafood into boiling water for 2 minutes and then draining it.

Mix seafood with all but 1/2 cup mornay sauce.

Place about 1/4 cup of filling in the middle of each crepe. Fold the sides of the crepe inward and then close it by folding the other two sides. Place the folded crepes, seam side down, in a greased baking dish.

For the rest of the mornay sauce on top of the crepes, top with the breadcrumbs and Parmesan cheese mixture.

Bake at 350 degrees Fahrenheit for 20 minutes or until heated through. Crepes may need to bake a bit longer if you have refrigerated them. Sprinkle with paprika for a pretty presentation.

Makes 4 main or 6 or more entree servings.

Mornay sauce

Because seafood is low in calories, I don’t mind making the mornay sauce even richer with a little cream. If you prefer a lower fat version, just use all the milk in this recipe.

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 1 1/4 cups milk
• 1/4 cup heavy cream
• 1/2 cup of Parmesan cheese
• pinch cayenne pepper
• salt and pepper

Melt the butter in a saucepan over low heat. With a wooden spoon, add the flour and mix well. Continue stirring over low heat for two minutes.

Start adding the wine in small amounts, about two tablespoons at a time. Make sure to fully incorporate the liquid before adding more, this way you will get a smooth sauce.

After you’ve added the wine, gradually add the milk and then the cream. Continue to heat the sauce over low to medium heat, stirring frequently. Cook just below boiling until mixture thickens.

Add cheese about 2 tablespoons at a time, fully incorporating each addition.

Remove from heat and add cayenne pepper, salt, and pepper to taste.

Pancake crepe recipe

(for about 15 crepes)

• 3 large eggs
• 2 cups all-purpose flour
• 2 cups of milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt

Beat the eggs in a large mixing bowl. Add the flour, half the milk, the vegetable oil and the salt and mix. Stop in the remaining milk while whisking. Depending on the size of the eggs, you may need to add a little more milk. The consistency of the dough should be similar to heavy cream. Cover the bowl and place it in the refrigerator for an hour.

Heat a 10-inch round nonstick crepe pan over medium heat until hot. Pour about 1/3 cup batter into skillet, turning and tilting skillet to evenly coat bottom. Cook until the top surface is no longer damp and the edges are starting to brown (one to two minutes), then flip with a spatula and cook another 15 seconds on the other side.

Remove from the pan. You can stack the crepes while you cook them.