Savory Shrimp Crepes

Name: Savory Shrimp Crepes
Prep time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 3 eggs; 2/3 cup all-purpose flour; 1 cup milk; 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

7 Ratings

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Prep 45 min
Total 1 hr 10 min
Ingredients 12
Servings 6

Thin crepes filled with seasoned shrimp and mushrooms create a delightfully special luncheon entree.

By Pillsbury Kitchens

Updated May 7, 2009

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 160

Total Fat: 18g; 27%

Saturated Fat: 8g; 40%

Trans Fat: 1g

Cholesterol: 255mg; 86%

Sodium: 590mg; 25%

Potassium: 610mg; 17%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 2g; 6%

Sugars: 7g

Protein: 23g

% 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;