Crepes Farcis a la Monegasque

Ingredients:

¾ cup butter 4 anchovy fillets, minced ½ cup minced onions 2 cloves garlic, minced 3 tablespoons olive oil 5 tomatoes, peeled, seeded and chopped 1 teaspoon oregano Salt and pepper to taste 6 stuffed olives, thinly sliced 1 cup minced pimiento ¾ pound cooked shrimp, diced 16 entree crepes Cooking Instructions:

Preheat oven to 325�F. In a small saucepan, heat the butter and anchovies until the anchovies dissolve. In a 9‐inch skillet, saute the onion and garlic in the oil until lightly browned. Add tomatoes, oregano, salt, and pepper. Simmer until thickened, about 20 minutes. Add olives, pimiento, and shrimp and heat. Correct seasoning with salt and pepper. Fill crepes and arrange in an ovenproof baking dish. Drizzle the anchovy butter over the crepes and reheat. Can be prepared for reheating the night before.

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