Creamed shellfish filling Wine and cheese sauce To make the Filling: Heat butter to bubbling, stir in the shallots or scallions, then the shellfish. Toss and stir for one minute.

Season with salt and pepper; add vermouth and boil rapidly until liquid has almost evaporated. Set aside. To make the Sauce: Heat vermouth and boil rapidly until reduced to a tablespoon. Remove from heat and stir in cornstarch mixture, cream and seasonings.

Put back on heat and simmer for about 2 minutes stirring constatntly. Blend in the cheese and stir to blend about a minute more. To Assemble: Blend about half the sauce with the shellfish filling.

Place a big spoonful on the lower third of each crepe and roll up (you can tuck and roll like you would for blintzes) Arrange crepe close together in a lightly buttered baking dish.

Spoon the rest of the sauce over the crepes and sprinkle with cheese. Dot with butter; may be refrigerated until ready to bake. Fifteen to twenty minutes before serving bake in upper third of a preheated 425F oven until bubbling hot and cheese has browned lightly.

NOTES: I have also added mushrooms to the filling but watch the water content, you may have to pour off some of the liquid before adding cheese sauce. I also add a dash or two of nutmeg to the cream sauce and use slightly more cheese than called for.

You could also use Gruyere cheese. For individual servings bake them two to a serving in individual gratin dishes. This dish does not reheat well, unless of course it is just for you then there's no problem:)

This recipe is from my mom who based it on a recipe of Julia Child a long time ago.

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