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FILLING FOR PACIFIC COAST CREPES
Unknown
¼ cup butter
2 cups sliced fresh Mushrooms
½ cup sliced green onion
2 tablespoons flour
½ teaspoon salt
½ teaspoon fines herbs
½ cup half & half
1/3 cup dry white wine
½ pound fresh cooked baby shrimp
Dairy sour cream
Melt 2 tablespoons butter in a large skillet. Sauté Mushrooms and green onion until just tender, remove from pan. Add remaining 2 tablespoons butter. Blend in flour, salt, and fines herbs. Gradually add half & half stirring constantly. Stir in wine. Cook to medium thickness. Fold in shrimp and sautéed vegetables. Fill each crepe about 2 tablespoons filling, roll, and place on heatproof platter. Cover loosely with foil. Heat in a 300-degree oven 15 to 20 minutes. Serve topped with sour cream.
Makes 4 servings.