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Savory Shrimp Crepes

(6)
  1 reviews
  • 45 min prep time
  • 1 hr 10 min total time
  • 12 ingredients
  • 6 servings
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Thin crepes filled with seasoned shrimp and mushrooms create a delightfully special luncheon entree.

Ingredients

Crepes

3
eggs
2/3
cup all-purpose flour
1
cup milk

Filling

2
tablespoons butter
2
packages (8 oz each) fresh whole mushrooms, thinly sliced
1/4
cup butter
1/3
cup all-purpose flour
2
cups milk
2
tablespoons chopped fresh dill
3/4
teaspoon salt
1/4
teaspoon pepper
1
bag (12 oz) frozen cooked deveined peeled small shrimp (about 90), thawed as directed on bag

Steps

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
  • 2 Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet; stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter, making about 11 more crepes.
  • 3 In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
  • 4 In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
  • 5 Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
  • 6 Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.
  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
  • 2 Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet; stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter, making about 11 more crepes.
  • 3 In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
  • 4 In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
  • 5 Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
  • 6 Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
8g
40%
Trans Fat
1g
1%
Cholesterol
255mg
86%
Sodium
590mg
25%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
6%
Sugars
7g
7%
Protein
23g
23%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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