Recipes

Shrimp

Shrimp Crepes

Ingredients

• 1-1/2 cups milk
• 4 large eggs
• 3 tablespoons butter, melted
• 1 cup all-purpose flour
• 1-1/2 teaspoons sugar
• 1/8 teaspoon salt

FILLING:

• 3 tablespoons butter
• 4-1/2 cups chopped fresh broccoli
• 6 green onions, chopped
• 2 teaspoons minced garlic, divided
• 1/4 teaspoon Worcestershire sauce, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound uncooked shrimp, peeled and deveined
• 1/4 cup white wine or chicken broth
• 1 envelope bearnaise sauce

Description

1. In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet.
4. Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.