Updated Tuesday, March 29th, 2005
Total Time: 35
Yield: 4 servings
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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