Asparagus and Shrimp 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 (I used Gourmet Garden)

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


For Crepes:

from BHG   

 

2 eggs, beaten

1 1/2 c. milk

1 c. flour

1 T. cooking oil

pinch of salt


Combine all ingredients.  Heat a lightly greased 6" skillet.  Add 2 T. of batter, lifting pan and tilting to coat bottom of skillet.  Return to heat until top is dry and bottom is slightly browned, invert onto paper towel, separating each crepe as they are completed.


For Sauce:

adapted from Pillsbury


Saute mushrooms, seasoned with salt and pepper, in butter until softened.  Add the flour and stir to coat, cooking until flour starts to brown and smell nutty. Add the milk and dill weed, cook and stir until smooth and thickened.  Stir in the cream cheese until melted.  Add the shrimp (if using precooked just stir to coat with sauce) and cook until pink.  Remove sauce from heat.


To Assemble: 


Coat 2 (9x13) baking pans with cooking spray.  Lay a crepe flat into the pan and 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.  Brush with melted butter and sprinkle with parmesan cheese.  Bake in a preheated  350* oven for 20 minutes or until heated through.