Shrimp Crepes

Make Basic Crepes

Filling:

3 Tbsp. butter
2 Tbsp. flour
2/3 cup light cream or Half 'n Half, warm
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. red paprika
1/2 tsp. onion powder
1/4 cup dry sherry or white wine
2 cup sliced mushrooms (or 1 can cream of mushroom soup or both)
6 oz. frozen or canned shrimp
2 egg yolks
8 oz. sour cream

Melt butter in a large saucepan.  Blend in flour.  Cook, stirring over low heat 1 minute.  Remove from heat and add cream.  Stir vigorously until smooth.  Cook, stirring, over medium heat until sauce comes to a boil and thickens.  Add salt, pepper, paprika, onion powder, onions, sherry, mushrooms, and shrimp.  Blend well.  Remove from heat.  In a mixing bowl beat egg yolks.  Add a little of the hot sauce to egg yolks.  Mix.  Pour egg mixture into rest of the sauce in pan and add cream of mushroom soup.  Then cook over low heat for about 20 minutes.  Stir in sour cream.  Place a portion of this mixture in the center of each crepe.  Roll up crepes.  Place crepes in buttered oven-to-table baking dish.  Preheat oven to 375 degrees.  Bake 10 to 15 minutes.  Serve at once.  Serves 6.