1 cup cold water
2 cups sifted flour
1 cup cold milk
4 T melted butter, margarine, or vegetable oil
1/2 tsp. Salt
Combine all ingredients in blender for about 1 minute. Scrape batter down to insure thorough blending of flour. Let stand in refrigerator for at least 2 hours. Using 1/4 cup batter for each crepe, cook in pre-heated, seasoned skillet or use crepe maker.
NOTE: For thinner crepes, add ¼ – ½ cup more milk. Makes 16-7″ crepes.
1 cup Oregon pink shrimp
1/2 cup cooked peas and/or carrots
1 cup sliced fresh mushrooms
1/2 cup finely chopped green onions
2 hard cooked eggs, chopped
1 tsp. dried parsley flakes
1 T, butter or margarine
1 tsp. pimento
1 (10/2 oz.) can cream of shrimp soup
1 (10/2 oz.) can cream of mushroom soup
dry sherry (optional)
salt and pepper to taste
Sauté mushrooms and green onions in butter. Gently stir all ingredients together. Season with salt and pepper. If liquid is needed, use 1 tbsp dry sherry. Spoon about 3 tablespoons of filling into each crepe; fold and roll, placing seam side down in 7″ x 11 ” casserole. Bake at 350°F, 20-25 minutes. Makes 6-8 servings.
MICROWAVE: Cover with waxed paper and cook at medium power for about 8-10 minutes.