Ingredients
1-1/2 cups milk4 large eggs3 tablespoons butter, melted1 cup all-purpose flour1-1/2 teaspoons sugar1/8 teaspoon saltFILLING:3 tablespoons butter4-1/2 cups chopped fresh broccoli6 green onions, chopped2 teaspoons minced garlic, divided1/4 teaspoon Worcestershire sauce, divided1/2 teaspoon salt1/4 teaspoon pepper1 pound uncooked shrimp, peeled and deveined1/4 cup white wine or chicken broth1 envelope bearnaise sauce
Preparation
In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet.
Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.
