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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
Cholesterol: 255mg; 86%
Sodium: 590mg; 25%
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;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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