Ingredients:

Crepes

• 1 cup flour
• 1 1/2 cups milk
• 2 eggs or egg substitute
• 1 Tbsp. cooking oil
• 1/4 tsp. salt

Filling

• 1/3 cup dry white wine
• 2 Tbsp. chopped green onions
• 1/2 lb. Scallops
• 1/2 lb. Shrimp
• 1 cup fresh sliced mushrooms
• 3 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1/2 tsp. salt
• 1 1/2 cups light cream.
• 2 Tbsp. chopped fresh parsley
• 12 cooked crepes
• 1/2 cup grated Swiss cheese

Instructions:

1. In a bowl, combine flour, milk, eggs, oil and salt. Beat with a rotary beater until blended.
2. Heat a lightly greased 6 inch skillet.  Remove from heat and immediately spoon in about 2 tablespoons of batter.  Sift and tilt skillet to spread.  Return to heat and brown only one side.
3. Invert over paper toweling to remove and store between sheets of wax paper.  Makes 16-18 crepes.
4. Simmer onions, Shrimp, Scallops and mushrooms in the wine for 5 minutes.  Melt butter in a saucepan. Stir in salt and flour. Pour in cream and cook, stirring constantly, until thick.
5. Drain seafood and add. Fill the cooked crepes; fold and put in shallow baking dish. Sprinkle with cheese. Heat in350 degree oven for 10 minutes or until cheese melts.

Comments: Can use what type of seafood/fish that you have available.  I have used scallops, walleye, shrimp, crab.