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Shrimp-Spinach Crêpe Stack
Yield: Makes 4 servings
Ingredients:
1recipe Creamed Spinach (recipe follows)
1tablespoon vegetable oil
1/2medium onion, chopped
1clove garlic, minced
8ounces fresh mushrooms, sliced
8ounces small cooked shrimp
2tablespoons lemon juice
1/4teaspoon dried tarragon leaves
1/2teaspoon salt
1/8teaspoon black pepper
6(6-1/2-inch) Crêpes (recipe follows)
1cup (4 ounces) shredded Swiss cheese
Preparation:
1.Prepare Creamed Spinach; set aside.2.Heat oil in medium skillet over medium heat; add onion and garlic. Cook, stirring occasionally, until onion is tender. Add mushrooms; cook until mushrooms are tender.3.Continue cooking until moisture has evaporated. Stir in Creamed Spinach, shrimp, lemon juice, tarragon, salt and pepper.4.Preheat oven to 375°F. Place 1 crêpe in lightly greased shallow baking dish. Spread 3/4 cup shrimp filling over crêpe. Repeat layers with remaining crêpes and filling, ending with crêpe. Sprinkle top with cheese. Bake about 30 minutes or until filling is heated through. Cut into wedges to serve.
ROLLED SHRIMP-SPINACH CRêPES:
Use 8 (6-1/2-inch) crêpes. Prepare filling as above. Spoon about 1/3 cup of filling on each crêpe. Roll to enclose filling. Place in lightly greased 13X9-inch baking dish. Repeat with remaining crêpes and filling. Sprinkle with cheese. Bake about 15 minutes or until filling is heated through.
Creamed Spinach
Ingredients:
1package (10 ounces) frozen chopped spinach, thawed
2tablespoons butter or margarine
2tablespoons all-purpose flour
1cup milk
1/4teaspoon salt
Dash black pepper
1tablespoon grated Parmesan cheese (optional)
3/4cup all-purpose flour
3eggs
1cup milk
3tablespoons butter or margarine, melted
1/2teaspoon salt
About 2 tablespoons vegetable oil
Preparation:
1.Press spinach to remove all moisture; set aside. Melt butter in medium saucepan over medium heat. Stir in flour; cook until bubbly.2.Slowly stir in milk. Cook until thickened. Add spinach; continue cooking over low heat, stirring constantly, about 5 minutes or until spinach is tender. Season with salt, pepper and cheese.
Crêpes
Yield: Makes 16 crêpes
Ingredients:
3/4cup all-purpose flour
3eggs
1cup milk
3tablespoons butter or margarine, melted
1/2teaspoon salt
About 2 tablespoons vegetable oil
Preparation:
1.Combine flour, eggs, milk, butter and salt in blender or food processor. Cover; process until combined. Cover and refrigerate at least 1 hour.2.Brush 7-inch skillet with oil. Place over medium heat until hot. Add 3 tablespoons crêpe batter, tilting skillet to cover bottom evenly.3.Cook until golden brown on bottom; turn over. Cook until browned on underside.4.Stack crêpes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally.
Tip:
Stacked crêpes can be placed in plastic food storage bag and refrigerated 2 to 3 days or frozen up to 1 month. Thaw before using.
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