1 1/2 tsp. green onion
4 tbsp. butter
1 1/4 c. shellfish meat
1/3 c. dry white wine
1/4 c. Swiss cheese
1/2 tsp. tarragon
2 1/2 tbsp. flour
1 c. milk
1 egg yolk
1/4 c. heavy cream

Saute onion in 2 tablespoons butter. Stir in shellfish. Cook 3 minutes. Add wine and cover for 1 minute. Uncover. Boil rapidly until liquid almost evaporates. Stir in herbs.

Cream sauce - combine 2 tablespoons butter, flour, milk. Remove from heat. Beat cream and yolk. Add to sauce. Boil 1 minute. Fold in shellfish and Swiss cheese. Serve with crepes.