Shrimp Buckwheat Crepes
|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|
|Green onions||1 Tablespoon (For Garnishing)|
|Shrimps||1 Tablespoon (For Garnishing)|
|Sliced mushrooms||1 Tablespoon (For Garnishing)|
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.
Spoon over crepes, and garnish with minced green onions, shrimp, or sliced mushrooms.