2 scallions, shredded
2 tbsp. butter
1 1/2 lbs. shrimp, cooked and peeled
1/4 lb. mushrooms, chopped fine
1 can water chestnuts, chopped
1 c. thick cream sauce
2 tbsp. white wine
Salt and pepper
14 to 16 (5 inch) crepes

Heat butter in large skillet. Add scallions and saute until wilted. Cut shrimp into 1/3 inch pieces. Add and cook until coated with butter. Add mushrooms and cook 2 minutes and add chestnuts, then 1 cup thick cream sauce thinned with 2 tablespoons wine. Season to taste. Heat only until well mixed. Cool and put a tablespoon or two of filling along center of crepe. Roll and turn seam side down in buttered baking dish. Bake 10 to 15 minutes at 400 degrees. Serves 7 or 8 crepes. May be frozen, defrosted completely, and baked the same as freshly made. For a richer dish, cream sauce may be poured over the top of each crepe and a sprinkling of grated cheese added.