Shrimp Filled Pancakes

8-10 thin pancakes
3/4 tbs butter
1-1/4 tbs flour
1-1/4 cups fish or vegetable stock
2 egg yolks
1/3 cup cream
1/4 tsp salt
Dash of white pepper
1 tbs lemon juice
1/2lb shrimp
3 tbs chopped dill
4-6 tbs grated Swiss cheese

Blend 2 tbs melted butter and flour in a sauce pan. Gradually add fish or vegetable stock, stirring constantly, and let simmer for a few minutes. Beat together cream and eggs. Stir a little of the hot sauce into this mixture. Add to the sauce stirring vigorously. Let the sauce simmer, stirring constantly until it thickens. Remove from fire and add butter (1-2 tbsp) in small pieces.

Finally, add seasonings, shrimp and dill. Divide the mixture on each pancake. Roll the pancakes and arrange in a greased baking dish. Sprinkle with grated cheese and dot with butter. Bake in 375F oven for about 10 minutes. Serve as hors d'oeuvres.

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Cajun Country -- New Iberia, Louisiana