Shrimp Crepes

• 1-1/2 cups milk
• 4 large eggs
• 3 tablespoons butter, melted
• 1 cup all-purpose flour
• 1-1/2 teaspoons sugar
• 1/8 teaspoon salt
• 3 tablespoons butter
• 4-1/2 cups chopped fresh broccoli
• 6 green onions, chopped
• 2 teaspoons minced garlic, divided
• 1/4 teaspoon Worcestershire sauce, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound uncooked shrimp, peeled and deveined
• 1/4 cup white wine or chicken broth
• 1 envelope bearnaise sauce

1. 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.
2. 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.
3. 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.
4. Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350u0b0 for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.

milk, eggs, butter, flour, sugar, salt, butter, fresh broccoli, green onions, garlic, worcestershire sauce, salt, pepper, shrimp, white wine, bearnaise sauce

Taken from www.tasteofhome.com/recipes/shrimp-crepes/ (may not work)