Shrimp Crepes

Nutritional Facts 1 serving (2 each) equals 238 calories, 9 g fat (5 g saturated fat), 208 mg cholesterol, 498 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein.

Shrimp Crepes
Shrimp Crepes

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    cups milk

  • 4

    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

  • .

Directions

•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. • 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. • 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. • Spoon filling down center of crepes; roll. Place in an ungreased 15-in. x 10-in. x 1-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. Yield: 8 servings (16 crepes).

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