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Shrimp and Asparagus Crepes

by in Apr 2005
Shrimp and Asparagus Crepes
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Total Time: 35

Yield: 4 servings

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  • 1/2 pound asparagus
  • 1 pound medium shrimp
  • 6 tablespoons butter
  • 1 bunch scallions, chopped
  • 6 tablespoons all-purpose flour
  • 3 cups cold milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 teaspoon chopped fresh dill
  • 3/4 cup shredded Parmesan cheese, divided
  • 8 Quick Crepes (see recipe)


Preheat oven to 350˚. Snap off tough ends of asparagus and cut into 1-inch pieces; arrange in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender. Plunge asparagus into ice water to stop cooking process; drain and set aside.
In a large saucepan, bring about 1 quart of water to a boil; add shrimp and cook 3 to 5 minutes, or just until they turn pink. Drain and rinse with cold water. Peel shrimp and devein, if desired. Set aside.

Melt butter in a heavy saucepan over medium heat; add scallions and cook 2 minutes, stirring constantly. Whisk in flour; cook 1 minute, whisking constantly. Gradually whisk in milk; cook, whisking constantly, until mixture is thickened and bubbly. Whisk in salt, pepper, dill, and 1/2 cup Parmesan cheese. When blended, reserve 1 cup of sauce to use later. Then stir shrimp and asparagus into remaining sauce.

Spoon about 1/4 cup filling down the center of each crepe. Roll up and place seam-side down in a lightly greased 13x9-inch baking dish. Spoon remaining 1 cup sauce over crepes; sprinkle with remaining 1/4 cup Parmesan cheese. Bake 20 minutes or until thoroughly heated.

Quick Crepes:


  • 1 cup baking mix, such as Bisquick
  • 1 large egg
  • 1 cup milk
  • Vegetable oil for skillet


Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill at least 1 hour.
Coat bottom of an 8-inch nonstick skillet with vegetable oil; place skillet over medium heat until hot. Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet. Cook 1 minute or until crepe can be shaken loose. Turn crepe over and cook 30 seconds. Place on a sheet of waxed paper to cool. Repeat procedure with remaining batter, brushing skillet with additional vegetable oil as needed, and placing a sheet of waxed paper between each crepe. Wrap in foil or place in a heavy plastic zip-top bag. Store in the refrigerator up to 2 days or in the freezer up to 3 months.
Yield: 8 crepes
Updated Tuesday, March 29th, 2005

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