Categories: Seafood

Ingredients

• Crepes:
• 1 1/2 cups milk
• 4 eggs
• 3 tbsp butter, melted
• 1 c all purpose flour
• 1 1/2 tsp sugar
• 1/8 tsp salt
• Filling:
• 3 tbsp butter
• 4 1/2 c chopped fresh broccoli
• 6 green onions, chopped
• 2 tsp minced garlic, divided
• 1/4 tsp Worcestershire Sauce, divided
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 pound uncooked shrimp, peeled and deveined
• 1/4 c white wine or chicken broth
• 1 envelope Bearnaise sauce

Directions

1. In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well.l Cover and refrigerate for 1 hour.

2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tblsp 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.

3. For the filling, in a large skillet, melt the butter over medium heat. Add the broccoli, onions, 1 tsp garlic, 1/8 tsp 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.

4. Spoon filling down center of crepes; roll. Place in an ungreased 15″ × 10″ baking pan. Bake, uncovered, at 350 degrees for 15 – 20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve sauce with crepes.

Email to a friend | Print this recipe | Back