3 tbsp. butter
3 tbsp. minced green onions
2 c. sm. cooked shrimp
1/2 tsp. salt
1/2 c. dry vermouth
2 tbsp. cornstarch
2 tbsp. milk
1 1/2 c. heavy cream
3/4 c. grated Swiss cheese
12 entree crepes

Saute shrimp and onions in 2 tablespoons butter for about 1 minute. Add 1/4 teaspoon salt and 1/4 cup vermouth. Bring to boil and cook rapidly until most of liquid has evaporated. Remove shrimp mixture to a bowl. Add 1/4 cup vermouth and boil until reduced to about 1 tablespoon.

Mix cornstarch with milk. Reduce heat to moderate and stir into pot with cream and 1/4 teaspoon salt. Simmer about 2 minutes, stirring constantly. Stir in 1/2 cup cheese. Stir until sauce is well blended.

Mix 1 cup sauce with shrimp. Fill crepes with about 2 tablespoons shrimp mixture in each crepe. Place crepes in buttered dish. Spoon remaining sauce over them and sprinkle with 1/4 cup cheese. Dot with 1 tablespoon butter. bake at 425 degrees for 20 minutes until bubbly and lightly browned on top. Serves 6.