1/3 c. dry white wine
2 tbsp. chopped green onions
1/2 lb. scallops
1/2 lb. shrimp
1 c. fresh sliced mushrooms
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1 1/2 c. light cream
2 tbsp. chopped fresh parsley
10 cooked crepes (recipe below)
1/2 c. grated Swiss cheese

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. Drain seafood and add. Fill the cooked crepes; fold and put in shallow baking dish. Sprinkle with cheese. Heat in 350 degree oven for 10 minutes or until cheese melts.

1 c. flour
1 1/2 c. milk
2 eggs or egg substitute
1 tbsp. cooking oil
1/4 tsp. salt

In a bowl, combine flour, milk, eggs, oil and salt. Beat with a rotary beater until blended. Heat a lightly greased 6-inch skillet. Remove from heat and immediately spoon in about 2 tablespoons of batter (coffee measure works well). Lift and tilt skillet to spread batter evenly. Return to heat. Brown on one side only. Invert over paper toweling to remove. Store between pieces of wax paper. Makes 16-18 crepes.