Little Britches

I found this recipe in "The Magic of Wheat Cookery Cookbook". This is a different version of a cream puff using whole wheat flour and a filling that is not sweet.

• Ready In: 55 mins
• Serves: 36

Ingredients

• Cream Puffs

• 1 1⁄2 cups water
• 3⁄4 cup margarine
• 1⁄2 teaspoon salt
• 1 1⁄2 cups whole wheat flour
• 6  eggs

• Filling

• 1  cup sour cream
• 1⁄2 package  onion soup mix
• 1  cup shrimp (optional)

Directions

1. Bring water to boil in a 1 1/2 quart saucepan.
2. Add margarine.
3. Combine salt and flour: add all at once to the margarine water: cook until it forms a ball.
4. Add all the eggs at once and beating vigorously after each addition.
5. Drop by tablespoonful onto greased baking sheet.
6. Bake at 400 deg F for 10 minutes and reduce heat to 325 deg F and bake for another 15 minutes.
7. Remove from oven.
8. Turn off oven, then replace pan of cream puffs in oven for 10 minutes to dry.
9. Combine sour cream, onion soup mix and shrimp and fill cream puffs.