Corn Crepes with Shrimp, Green Chilis and Cream

Directions

Crepes

1Blend milk, cornmeal, eggs, flour, sugar, salt and 2 tablespoons butter in blender or food processor until smooth. Let mixture stand for 20 minutes.

2Heat a 6 inch crepe pan or heavy skillet over medium-high heat. Brush with some of remaining butter.

3Stir batter.

4Remove pan from heat and ladle 3 tablespoons of batter into corner of pan, tilting pan so batter covers bottom.

5Cook crepe until bottom is golden brown. Turn crepe over and cook until second side is speckled, about 10 seconds. Slide out onto plate.

6Repeat with remaining batter.

7Stack crepes between sheets of waxed paper, cover and refrigerate.

8These can be prepared a couple days ahead.

Sauce

1Melt butter in heavy large saucepan over medium-low heat.

2Add chilies, 1/2 cup green onion and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes.

3Add flour and stir 3 minutes. Mix in broth.

4Increase heat and bring mixture to boil, stirring constantly.

5Reduce heat and simmer until sauce is smooth, stirring frequently, 3 to 5 minutes.

6Add cream and simmer until thick, about 2 minutes. Stir in sour cream, salt and pepper.

7Remove from heat.

Filling

1Set aside 6 shrimp for garnish. Coarsely dice remainder.

2Combine diced shrimp, 1 cup of sauce and 1 cup of cheese in medium bowl.

Assembly

1Generously butter an 8 1/2 X 14 inch baking dish. Spoon 2 tablespoons shrimp mixture across lower third of crepe. Roll up. Arrange seam side down in prepared dish. Repeat with remaining crepes.

2These can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature for 1 hour before continuing.

3Position rack in upper third of oven and preheat to 350 degrees.

4Rewarm remaining sauce, stirring constantly; do not boil. Pour over crepes.

5Sprinkle with 1 1/2 cups shredded cheese.

6Bake 15 minutes.

7Press reserved shrimp into sauce. Bake until shrimp turns opaque, about 5 minutes. Let cool 5 minutes. Garnish with 2 tablespoons green onion and serve.