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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 Servings
Prep 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
 4 shrimp, thawed and chopped
To Assemble
 1 batch of filling
 16 spears of asparagus, ends snapped, peeled and blanched
 4 crêpes
 ¼ cup gruyère cheese

Crepes
1

Combine all ingredients in a blender. Blend until smooth.

2

To make crepes, heat a 10 inch crepe pan over medium heat. Oil lightly.

3

Pour 4 tablespoons of batter into the pan and tilt the pan until the batter covers the pan. Cook for about 20 seconds.

4

Using a spatula, lift the crêpe and flip. Cook another 15 to 20 seconds. Remove to a plate.

5

Crêpes can be stored, covered in plastic wrap for up to 3 days in the refrigerator. They freeze well.

Filling
6

Melt the butter in a frying pan over medium heat. Add shallots and cook until soft.

7

Stir in the mushrooms and cook until tender.

8

Stir in the flour and cook for one minute.

9

Add the milk, and whisk until smooth and thick.

10

Stir in the shrimp and cook until pink.

To Assemble
11

Divide the filling among 4 crêpes.

12

Place 4 asparagus spears in each crêpe.

13

Roll up and place in a baking dish.

14

Sprinkle the gruyère cheese over the crêpes and bake under the broiler for 4-5 minutes, or until the cheese melts.


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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
 4 shrimp, thawed and chopped
To Assemble
 1 batch of filling
 16 spears of asparagus, ends snapped, peeled and blanched
 4 crêpes
 ¼ cup gruyère cheese

Directions

Crepes
1

Combine all ingredients in a blender. Blend until smooth.

2

To make crepes, heat a 10 inch crepe pan over medium heat. Oil lightly.

3

Pour 4 tablespoons of batter into the pan and tilt the pan until the batter covers the pan. Cook for about 20 seconds.

4

Using a spatula, lift the crêpe and flip. Cook another 15 to 20 seconds. Remove to a plate.

5

Crêpes can be stored, covered in plastic wrap for up to 3 days in the refrigerator. They freeze well.

Filling
6

Melt the butter in a frying pan over medium heat. Add shallots and cook until soft.

7

Stir in the mushrooms and cook until tender.

8

Stir in the flour and cook for one minute.

9

Add the milk, and whisk until smooth and thick.

10

Stir in the shrimp and cook until pink.

To Assemble
11

Divide the filling among 4 crêpes.

12

Place 4 asparagus spears in each crêpe.

13

Roll up and place in a baking dish.

14

Sprinkle the gruyère cheese over the crêpes and bake under the broiler for 4-5 minutes, or until the cheese melts.

Shrimp and Asparagus Crêpes
IngredientsDirections