Shrimp and Asparagus Crêpes
This elegant dish is perfect for a special brunch. The crêpes can be made several days ahead and refrigerated until ready to be assembled.
Yields2 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr Crepe Batter
2 eggs
1 ¼ cups 3% milk
1 cup all-purpose flour
1 Tbsp vegetable oil
pinch of salt
Filling
1 Tbsp butter
1 shallot, finely diced
2 cups sliced mushrooms
2 Tbsp flour
¾ milk
To Assemble
1 batch of filling
16 spears of asparagus, ends snapped, peeled and blanched
4 crêpes
¼ cup gruyère cheese
Crepes
1Combine all ingredients in a blender. Blend until smooth.
2To make crepes, heat a 10 inch crepe pan over medium heat. Oil lightly.
3Pour 4 tablespoons of batter into the pan and tilt the pan until the batter covers the pan. Cook for about 20 seconds.
4Using a spatula, lift the crêpe and flip. Cook another 15 to 20 seconds. Remove to a plate.
5Crêpes can be stored, covered in plastic wrap for up to 3 days in the refrigerator. They freeze well.
Filling
6Melt the butter in a frying pan over medium heat. Add shallots and cook until soft.
7Stir in the mushrooms and cook until tender.
8Stir in the flour and cook for one minute.
9Add the milk, and whisk until smooth and thick.
10Stir in the shrimp and cook until pink.
To Assemble
11Divide the filling among 4 crêpes.
12Place 4 asparagus spears in each crêpe.
13Roll up and place in a baking dish.
14Sprinkle the gruyère cheese over the crêpes and bake under the broiler for 4-5 minutes, or until the cheese melts.
Ingredients
Crepe Batter
2 eggs
1 ¼ cups 3% milk
1 cup all-purpose flour
1 Tbsp vegetable oil
pinch of salt
Filling
1 Tbsp butter
1 shallot, finely diced
2 cups sliced mushrooms
2 Tbsp flour
¾ milk
To Assemble
1 batch of filling
16 spears of asparagus, ends snapped, peeled and blanched
4 crêpes
¼ cup gruyère cheese
Directions
Crepes
1Combine all ingredients in a blender. Blend until smooth.
2To make crepes, heat a 10 inch crepe pan over medium heat. Oil lightly.
3Pour 4 tablespoons of batter into the pan and tilt the pan until the batter covers the pan. Cook for about 20 seconds.
4Using a spatula, lift the crêpe and flip. Cook another 15 to 20 seconds. Remove to a plate.
5Crêpes can be stored, covered in plastic wrap for up to 3 days in the refrigerator. They freeze well.
Filling
6Melt the butter in a frying pan over medium heat. Add shallots and cook until soft.
7Stir in the mushrooms and cook until tender.
8Stir in the flour and cook for one minute.
9Add the milk, and whisk until smooth and thick.
10Stir in the shrimp and cook until pink.
To Assemble
11Divide the filling among 4 crêpes.
12Place 4 asparagus spears in each crêpe.
13Roll up and place in a baking dish.
14Sprinkle the gruyère cheese over the crêpes and bake under the broiler for 4-5 minutes, or until the cheese melts.
Shrimp and Asparagus Crêpes
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