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

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

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

By Pillsbury Kitchens

Updated May 7, 2009

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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 Information

350 Calories, 18g Total Fat, 23g Protein, 25g Total Carbohydrate, 7g Sugars

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;

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