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
-
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.
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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.
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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.
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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.