4 tbsp. butter
4 tbsp. flour
2 c. milk
Salt and pepper

Melt butter, add flour, mix to a paste. Add milk, salt and pepper gradually. Blend until smooth. Makes 1 pint white sauce. 3 onions, chopped 6 stalks chopped celery 1 lb. fresh mushrooms

Saute all ingredients and add to white sauce.

Add: 3 lbs. shrimp, steamed and deveined

Heat. Just before removing from heat, add 1/2 cup sherry. Fill Entree Crepes (see recipe), roll, place in well greased pan. Bake at 325 degrees 15-20 minutes or until heated through.

ENTREE CREPES:

4 eggs
1 1/4 c. milk
1/2 c. flour
1/2 tsp. salt

Put all ingredients in blender at high speed for few seconds. Scrape down sides and blend again. Pour in bowl and let stand at room temperature for 1 hour, covered.

Brush 7 or 8 inch crepe pan with Crisco. Hat pan; put in 3 tablespoons batter, tilting and rotating to spread. Cook bottom, turn, cook top. Put on saran or wax paper for freezing in bundles for future use.