Makes 4 servings
|1||recipe Creamed Spinach|
|1||tablespoon vegetable oil|
|1/2||medium onion, chopped|
|1||clove garlic, minced|
|8||ounces fresh mushrooms, sliced|
|8||ounces small cooked shrimp|
|2||tablespoons lemon juice|
|1/4||teaspoon dried tarragon leaves|
|1/8||teaspoon black pepper|
|1||cup (4 ounces) shredded Swiss cheese|
- Prepare Creamed Spinach; set aside.
- 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.
- Continue cooking until moisture has evaporated. Stir in Creamed Spinach, shrimp, lemon juice, tarragon, salt and pepper.
- 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.
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