Ingredients

  • 225 ml (1/2 pound) of cooked shrimps
  • 10 to 15 asparagus, cooked
  • Crepes preparation:
  • 2 eggs
  • 250 ml (1 cup) of flour
  • 375 ml (1 1/2 cup) of milk
  • 15 ml (1 tablespoon) of melted butter
  • Sauce:
  • 15 ml (1 tablespoon) of butter
  • 15 ml (1 tablespoon) of flour
  • 250 ml (1 cup) of milk
  • 5 ml (1 teaspoon) of chicken broth base
LeeksFind our bag in yourlocal grocery store

Preparation

  • Mix well all ingredients for crepes preparation. Let cool down in the refrigerator for half an hour .
  • For the sauce, at medium heat, melt butter in each cauldron. Add flour and let cook and stir for one minute.Then add milk and chicken broth base. Milk needs to be cold or there will be lumps Let cook, while stirring often, until it gets thicker.
  • Slice asparagus into rigs of about an inch and add to the sauce. Also add shrimps and let the sauce cool down a bit, while you'll make the crepes. When crepes are cooked, gaqrnish with shrimps and asparagus mixture.

Chef's notes

Advertisement