Shrimp and Asparagus Crepes


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 ½ cup Parmesan cheese. When blended, reserve 1 cup of sauce to use later. Then stir shrimp and asparagus into remaining sauce.

Spoon about ¼ 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 ¼ cup Parmesan cheese. Bake 20 minutes or until thoroughly heated.


4 servings

Preparation Time

35 Minutes

Total Time

95 Minutes

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