Shellfish Crepes

• 2 tablespoons butter
• 3 tablespoons shallots or scallions , green part included
• 1 1/2 cups shrimp diced or shredded, cooked or canned
• 1/4 cup vermouth dry, white
• 1 x salt and black pepper
• 13 cup vermouth
• 2 tb Cornstarch, mix milk
• 1 1/2 cups light cream (half&half) or heavy cream
• 1/4 teaspoon salt
• 1/2 cup swiss cheese grated
• 1 dash nutmeg optional
• 12 each crepes
• 1/4 cup swiss cheese grated
• 2 tablespoons butter

1. To make the Filling: Heat butter to bubbling, stir in the shallots or scallions, then the shellfish.
2. Toss and stir for one minute.
3. Season with salt and pepper; add vermouth and boil rapidly until liquid has almost evaporated.
4. Set aside.
5. To make the Sauce: Heat vermouth and boil rapidly until reduced to a tablespoon.
6. Remove from heat and stir in cornstarch mixture, cream and seasonings.
7. Put back on heat and simmer for about 2 minutes stirring constatntly.
8. Blend in the cheese and stir to blend about a minute more.
9. To Assemble: Blend about half the sauce with the shellfish filling.
10. Place a big spoonful on the lower third of each crepe and roll up (you can tuck and roll like you would for blintzes) Arrange crepe close together in a lightly buttered baking dish.
11. Spoon the rest of the sauce over the crepes and sprinkle with cheese.
12. Dot with butter;may be refrigerated until ready to bake.
13. Fifteen to twenty minutes before serving bake in upper third of a preheated 425F oven until bubbling hot and cheese has browned lightly.

butter, shallots, shrimp, vermouth dry, salt, vermouth, cornstarch, light cream, salt, swiss cheese, nutmeg, crepes, swiss cheese, butter

Taken from recipeland.com/recipe/v/shellfish-crepes-44245 (may not work)