Shrimp Buckwheat Crepes Recipe
Ingredients
| Milk | 1⁄2 Cup (8 tbs) | |
| Canned cream of mushroom soup | 21 1⁄2 Ounce | |
| Buckwheat | 2 Cup (32 tbs) (Cooked) | |
| Frozen green peas | 1 1⁄2 Cup (24 tbs), reconstituted | |
| Canned shrimp | 4 1⁄2 Ounce, drained | |
| Chopped parsley/0.75 tablespoon dried parsley flakes | 2 Tablespoon, dried | |
| Curry powder | 1⁄2 Teaspoon | |
| Crepes milk | 12 | |
| Green onions | 1 Tablespoon (For Garnishing) | |
| Shrimps | 1 Tablespoon (For Garnishing) | |
| Sliced mushrooms | 1 Tablespoon (For Garnishing) |
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.
Chef
