Shrimp and Asparagus Crepes ~~Recipe Redo

These easy and delicious crepes filled with shrimp and asparagus in a creamy mushroom sauce are a wonderful first course or fish course for your Easter Dinner.  

We are sharing Fresh Spring Recipes today.....

Easter is our first Feast of Spring.  We have a full five or six-course sit-down dinner to celebrate the Lord's Ressurection that promises new life just as Spring arrives with the new life beginning to show all around us.

Spring to me means asparagus and mushrooms.  Morel mushrooms don't sprout in Michigan until Late April at the earliest but if you can get your hands on some they are perfect in this recipe!!  I first shared this recipe with you in this post in 2016. 

The recipe is a keeper and has been showing up in my house for years before the original post and numerous times since.  The recipe hasn't changed but Google Blogger format has and it no longer allows you to print my previous recipe.  I have been going through some of my favorites and entering the recipes in a new recipe card format.

When Christie of A Kitchen Hoor's Adventures chose this theme for her From Our Dinner Table group, I immediately knew that I wanted to share this recipe with my readers again.   Make sure you stop by and see how the others are welcoming Spring.......

Fresh Spring Side Dishes

• Greek Spinach Salad from Palatable Pastime
• Herb-Roasted Carrots & Parsnips from The Spiffy Cookie
• Lemon Poppyseed Scones from Art of Natural Living
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Strawberry Spinach Salad from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Appetizers, First Course, Fish, Shrimp

Appetizers

French

Yield: 12 crepes

Author: Wendy Klik

Shrimp and Asparagus Crepes

These easy and delicious crepes filled with shrimp and asparagus in a creamy mushroom sauce are a wonderful first course or fish course for your Easter Dinner, serving one or two per person. They also are a great Main course for a family of 4.

Prep time: 30 MinCook time: 20 MinInactive time: 15 MinTotal time: 1 H & 5 M

Ingredients

Shrimp and Asparagus Crepes

• 24 spears of asparagus, trimmed and blanched
• 12 crepes (recipe included)
• 12 oz. sliced mushrooms
• 1/4 c. butter
• 1/4 c. flour
• salt and pepper to taste
• 2 t. dill weed
• 1 1/2 c. milk
• 8 oz. cream cheese
• 1 lb. shrimp (if salad shrimp leave whole, all others cut into bite size pieces)
• 4 T, butter, melted
• Shredded Parmesan Cheese

Crepes

• 2 eggs, beaten
• 1 1/2 c. milk
• 1 c. flour
• 1 T. cooking oil
• pinch of salt

Instructions

1. Saute mushrooms, seasoned with salt and pepper, in 1/4 c. of the butter until softened.
2. Add the flour and stir to coat, cooking until flour starts to brown and smell nutty.
3. Stir in the milk and dill weed and cook, stirring until smooth and thickened.
4. Stir in the cream cheese until melted.
5. Add the shrimp (if using precooked just stir to coat with sauce) and cook until pink. Remove sauce from heat.
6. Lay a crepe flat into one of two 9x13" baking pans that have been treated with cooking spray.
7. Center two asparagus spears on the crepe. Ladle about 2 T. of the sauce over the asparagus, using all of the sauce. Fold over the crepes and turn seam side down, 6 filled crepes to each baking pan.
8. Brush with melted butter and sprinkle with parmesan cheese. Bake in a preheated 350* oven for 20 minutes or until heated through.

Crepes

1. Combine all ingredients in a blender and puree until completely smooth. Let rest for 15 minutes.
2. Heat a lightly greased 6" skillet over med-high heat. Add 2 T. of batter, lifting the pan and tilting to coat the bottom of the skillet.
3. Return to heat until the top is dry and the bottom is slightly browned, invert onto a paper towel, separating each crepe as they are completed.

Notes

Originally published at https://adayinthelifeonthefarm.blogspot.com/2016/01/shrimp-and-asparagus-crepes-for.html

Nutrition Facts

Calories

312.81

Fat (grams)

16.53 g

Sat. Fat (grams)

8.87 g

Carbs (grams)

25.11 g

Fiber (grams)

1.3 g

Net carbs

23.81 g

Sugar (grams)

8.88 g

Protein (grams)

16.53 g

Sodium (milligrams)

311.18 mg

Cholesterol (grams)

133.1 mg

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Property of A Day in the Life on the Farm