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Shrimp Crepes

 Shrimp Crepes
Several years ago, I came up this recipe when I was experimenting with my new crepe maker. It was a hit with the whole family and now appears on many special-occasion menus. —Donna Bartlett, Reno, Nevada
8 ServingsPrep: 30 min. Bake: 15 min.


  • 1-1/2 cups milk
  • 4 eggs
  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 3 tablespoons butter
  • 4-1/2 cups chopped fresh broccoli
  • 6 green onions, chopped
  • 2 teaspoons minced garlic, divided
  • 1/4 teaspoon Worcestershire sauce, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked shrimp, peeled and deveined
  • 1/4 cup white wine or chicken broth
  • 1 envelope bearnaise sauce


  • In a large bowl, combine the milk, eggs and butter. Combine the
  • flour, sugar and salt; add to milk mixture and mix well. Cover and
  • refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
  • 2 tablespoons batter into the center of skillet. Lift and tilt pan
  • to coat bottom evenly. Cook until top appears dry; turn and cook

2 of 2

Shrimp Crepes (continued)

Directions (continued)

  • 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.
  • For filling, in a large skillet, melt butter over medium heat. Add
  • broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon 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.
  • Spoon filling down center of crepes; roll. Place in an ungreased
  • 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for
  • 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise
  • sauce according to package directions. Serve with crepes. Yield: 8
  • servings (16 crepes).
Nutritional Facts: 1 serving (2 each) equals 238 calories, 9 g fat (5 g saturated fat), 208 mg cholesterol, 498 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.