SHRIMP AND ASPARAGUS CREPES RECIPE

Shrimp and Asparagus Crepes Recipe image

Provided by GrandmaFred

Number Of Ingredients 17

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Ingredients

Filling:
1/2 lb. asparagus
1 lb. medium shrimp
6 tbl. margarine
1 bunch scallions, chopped
6 tbl. flour
3 c. cold milk
1/2 tsp. salt
1/2 tsp coarsley ground black pepper
1 tsp. chopped fresh dill or 1/2 tsp. dried dill
3/4 c. shredded Parmesan cheese, divided
Crepes:
2 c. flour
2 tbl. sugar
2 eggs
2 c. milk
2 tbl. oil

Steps:

Preheat oven to 350 degrees. Snap off tough ends of the asparagus and cut into 1 inch pieces. Arrange in a steamer basket over boiling water; cover and steam 6 minutes or until crisp-tender. Plunge asparagus into ice water to stop cooking process; drain and set aside. If using raw shrimp, in large saucepan, bring about 1 qt. of water to a boil. Add shrimp and cook 3-5 minutes. Drain and rinse with cold water. Peel. Set aside. If using frozen pre-cooked, peeled shrimp, thaw and squeeze out excess water. Melt margarine in heavy saucepan over medium heat. Add scallions and cook 2 minutes, stirring. Whisk in flour; cook 1 minute, whisking constantly. Gradually whisk in milk; cook, whisking, until thick and bubbly. Whisk in salt, pepper, dill and 1/2 c. Parmesan cheese. When blended, reserve 1 c. of the sauce to use later. Stir shrimp and aspargus into the remaining sauce. Prepare crepes by combining all crepe ingredients but oil; beat. Add oil and mix lightly. Butter a non-stick skillet. Pour about 1/3 c. crepe batter into skillet. Move the skillet around to allow all uncooked batter to spread to the edges and cook. Gently turn the crepe over to brown on the other side. Remove to a plate. Spoon about 1/4 c. filling down the center of each crepe. Roll up and place seam-side down in a lightly greased 13x9 baking dish. Spoon remaining sauce over the crepes; sprinkle with remaining 1/4 c. Parmesan cheese. Bake 20 minutes or until thoroughly heated.

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Moise Jovenel

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Overall, these crepes were a delicious and easy-to-make meal. I would definitely recommend them to anyone looking for a new brunch recipe.

Alind Alind

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These crepes were a little too thick for my taste, but the filling was delicious. I would try this recipe again with thinner crepes.

Tasmia Mira

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I'm not a big fan of crepes, but these were really good. The filling was flavorful and the crepes were cooked perfectly.

vanda Kostka

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I made these crepes for my husband's birthday and he loved them. He said they were the best crepes he'd ever had.

Hazel Sunny

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These crepes were delicious! The asparagus and shrimp were cooked perfectly, and the lemon butter sauce was the perfect finishing touch.

Eyob Tamrat

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I'm not sure what I did wrong, but my crepes turned out dry and bland. The filling was also not very flavorful.

Alexis Graves

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This recipe is a keeper! The crepes were easy to make and the filling was flavorful. I will definitely be making these again.

Celtic Red

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I'm a professional chef and I was very impressed with this recipe. The crepes were perfect and the filling was delicious. I will definitely be using this recipe again.

Faisal Niazi

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I made these crepes for a brunch party and they were a huge hit. Everyone loved them!

kedson silva107

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These crepes were a little time-consuming to make, but they were worth it. The crepes were light and fluffy, and the filling was delicious.

Rehmat ali Jutt

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This recipe was a disaster. The crepes were too thick and rubbery, and the filling was bland. I would not recommend this recipe to anyone.

Funke Sowore

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I'm not a fan of asparagus, but I loved these crepes. The shrimp and lemon butter sauce were delicious, and the crepes were cooked perfectly.

Salum Hassan

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These crepes were amazing! The asparagus and shrimp were cooked perfectly, and the lemon butter sauce was to die for. I will definitely be making these again and again.

Florida Kato

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I had some trouble getting the crepes to flip properly, but they still tasted good. The filling was a little bland for my taste, but I added some extra spices and it was perfect.