You are here

Shrimp Buckwheat Crepes

Natural.Foodie's picture
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
6

Rate It

Your rating: None
4.216665
Average: 4.2 (15 votes)