Crepe St. Jacques

Preheat oven to 375 degrees.

Crepes:

Combine all crepe ingredients. Beat until smooth. Drop one scant tbsp batter onto a lightly greased hot pan and brown on one side only. Place cooked crepes on a paper towel. (Makes 12 crepes) Set aside.

Wine Sauce:

Cook green onion, ½ cup of the mushrooms and 2 tbsp butter until tender. Add white wine and simmer until reduced to half.

In a small bowl blend together 1 tbsp flour, light cream and salt. Add all at once to onion mixture. Cook and stir until mixture bubbles.

Filling:

In skillet melt 1 tbsp butter and cook the other ½ cup of mushrooms until tender. Stir in shrimp. Cook until shrimp are pink. Remove from heat and mix in 2 tbsp of prepared sauce. Place 1 tbsp of filling on unbrowned side of each crepe. Roll and place in a shallow baking dish. Once you have filled and rolled all the crepes, pour the remaining sauce over them and cover and bake for 20 minutes. Uncover, spoon some Hollandaise Sauce over each crepe. Sprinkle with almonds. Broil 3 inches from heat for 2 - 3 minutes until browned. Serve.

Blender Hollandaise:

Put 2 egg yolks, lemon juice, prepared mustard and cayenne in blender; blend until ingredients are combined. Heat 8 tbsp butter in saucepan until melted and almost boiling. With blender slowly running, slowly pour about a third of the hot butter, in a thin stream, into the blender. Turn blender to high speed; slowly pour in remaining hot butter, blending until mixture is smooth and thickened.