Combine all six crepe ingredients in a blender and process until smooth. Cook crepes over medium heat in a nonstick pan according to these directions.
Filling
Cook asparagus according to package directions. Keep warm.
Heat oil and butter in skillet over medium-high heat.
Add garlic.
Add mushrooms, stirring.
Add shrimp and stir until they turn pink.
Remove from heat. Add salt, pepper, nutmeg, and lemon juice.
Hollandaise Sauce
Add egg yolks, lemon juice, and hot water to a tall, narrow container.
Heat butter just until bubbles start to form. Pour into a heatproof pouring cup.
Using a blender, hand-held blender, or whisk on electric mixer at low speed, combine the egg yolks, lemon juice, and hot water. While continuing to run the blender or whisk, slowly pour in the melted butter as you would to make mayonnaise. The sauce should thicken to the consistency of heavy cream as you pour until the butter is all used up.
Season with salt and cayenne pepper to taste.
Transfer sauce to a small saucepan, cover, and keep just warm. If you let it cook, it will thicken.
Assembling Seafood Crepes
Make crepes; keep warm, uncovered.
Prepare filling. Keep warm.
Prepare hollandaise sauce. Keep warm.
Place two asparagus spears across the centre of each of four crepes. Then spoon the filling over them across the centre of each crepe from one side to the other. Drizzle a little hollandaise sauce over filling. Fold each side in over the filling.
Gently place two crepes on each serving plate. Drizzle with warm hollandaise sauce and serve warm.
Video
Notes
I make my seafood crepes with frozen asparagus. If you have fresh asparagus asparagus, cook it in your pan with the mushrooms and shrimp.