Shrimp Buckwheat Crepes Recipe
Ingredients
1/2 cup milk
2 10 3/4 ounce cans cream of mushroom soup
2 cups cooked buckwheat
1 1/2 cups frozen, fresh, or reconstituted green peas
1 4 1/2 ounce can shrimp, drained
2 tablespoons chopped fresh parsley or 3/4 tablespoon dried parsley flakes
1/2 teaspoon curry powder (optional)
12 Basic Crepes Milk
Green onions, shrimp, or sliced mushrooms
Directions
In a 2 quart saucepan, combine milk, one can of soup, and cooked buckwheat.
Bring to a simmer.
Add peas, shrimp, parsley, and curry powder.
Simmer 5 minutes.
Fill crepes, and roll.
To prepare sauce, in a medium saucepan dilute the second can of mushroom soup with a few tablespoons of milk.
Heat through.
Spoon over crepes, and garnish with minced green onions, shrimp, or sliced mushrooms.
Bring to a simmer.
Add peas, shrimp, parsley, and curry powder.
Simmer 5 minutes.
Fill crepes, and roll.
To prepare sauce, in a medium saucepan dilute the second can of mushroom soup with a few tablespoons of milk.
Heat through.
Spoon over crepes, and garnish with minced green onions, shrimp, or sliced mushrooms.
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