• Crustaceans
  • First courses
  • First courses


50 minutes
  • Crustaceans
  • First courses
  • First courses

Crespelle with shrimps and asparagus

  • serves 4/6



  • 50 minutes



For the crespelle:

  • 200ml milk
  • 2 eggs
  • 80g flour
  • 30g butter

For the filling:

  • 400g of Arbi shrimps
  • 1 bunch of chives
  • 200g spreadable cheese
  • 3 spoonfuls milk
  • 10 asparagus
  • extra virgin olive oil
  • salt and pepper to taste


Crespelle: using a whip or fork, whisk the eggs, then add the flour, the milk little by little, a pinch of salt and finally the melted butter. Pour the mixture into a baking tray lined with baking paper, and bake preferably in a fan oven at 170°C for about 10 minutes.

Filling: in a frying pan sauté the shrimps in a little oil until brown. Mix the creamy cheese with milk and chopped chives. Meanwhile, boil the asparagus for about 10 minutes. Spread the mixture on the crespella, adding the shrimps, and asparagus cut into rough rounds, keeping a few tops for the final garnish. Roll up the crespella and cut into slices about 1 or 2 cm thick, arrange on a baking tray with greaseproof paper. Bake at 180°C for 15 minutes or until the crespelle are golden brown. Serve on a platter and garnish with the asparagus tops.

Wine pairing
Considering the delicate and slightly sweet taste of the crespella, given partly by the shrimps and cream cheese, we recommend fresh white wines such as Sauvignon Blanc Doc Friuli Grave, which has vegetable aromas that also go well with the asparagus in the recipe, or a Trentino Pinot Grigio doc.


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