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Asparagus
Shrimps and asparagus crepes
Author:
Les Cultures de chez nous
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Preparation
10
Baking
30
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Shrimps and asparagus crepes
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Jan 01
Preparation
Mix well all ingredients for crepes preparation. 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. 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
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