I was a little intimidated to make the crepes, but they were super easy. This meal was fast to put together and the hubby thought it was really fancy!
2 beaten eggs
1 ½ cup of milk
1 cup of flour
1 Tbsp vegetable oil
½ tsp of salt
2 Tbsp freshly chopped parsley
1 lb shrimp
15 asparagus, quartered
2-3 handfuls of baby spinach
1 large garlic, minced
1 tsp of butter
1/2 packet of Alfredo sauce
1 cup of milk
1 tsp of butter
2 Tbsp freshly grated Romano Asiago cheese
2 Tbsp freshly grated Gruyere cheese
½ Tbsp of freshly chopped parsley
Freshly cracked black pepper, to taste
In a mixing bowl, combine eggs, milk, flour, oil and salt. Beat until mixed well. Heat a lightly greased skillet over med-high heat. Pour a little less than half a ladle of batter into the skillet, lift from heat and tilt the skillet to spread the batter. Return to heat, brown one side and flip crepe to brown the other side. Remove crepe to a plate, grease skillet and repeat to create more crepes.
In a small sauce pan over high heat, combine sauce packet, milk and butter. Whisk together and bring to a boil. Turn heat to a simmer; add cheese, parsley and pepper. Mix well.
In a large skillet over high heat, add couple drizzles of EVOO and butter until it starts to bubble. Add shrimp and garlic; sauté for 2-3 minutes. Do not overcook or the shrimp with get tough.
In a separate pan, heat EVOO over med-high heat, add spinach and garlic and sauté until wilted. Remove from heat.
In a small bowl, add asparagus with a little water and cover with clear wrap. Microwave for 2 minutes and 35 seconds to steam. Uncover and drain excess water.
To assemble, take crepe and fill with shrimp and veggies, roll crepe so seam side is down and top with sauce. Sprinkle with extra parsley and asparagus pieces. Enjoy with a glass of Chardonnay.