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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups milk

  2. 4 eggs

  3. 3 tablespoons butter, melted

  4. 1 cup all-purpose flour

  5. 1-1/2 teaspoons sugar

  6. 1/8 teaspoon salt FILLING:

  7. 3 tablespoons butter

  8. 4-1/2 cups chopped fresh broccoli

  9. 6 green onions, chopped

  10. 2 teaspoons minced garlic, divided

  11. 1/4 teaspoon Worcestershire sauce, divided

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon pepper

  14. 1 pound uncooked shrimp, peeled and deveined

  15. 1/4 cup white wine or chicken broth

  16. 1 envelope bearnaise sauce

Instructions Jump to Ingredients ↑

  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. 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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