CREPES:

1/2 c. milk
1 egg
1/2 c. sifted flour
1/4 tsp. salt

FILLING:

1 c. (6 oz.) frozen crab meat, flaked
1/2 c. thinly sliced celery
2 tbsp. thinly sliced green onions
1/4 c. mayonnaise or salad dressing
2 tbsp. diced pimento
1 tsp. curry powder
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce

SAUCE:

1 (10 3/4 oz.) can condensed cream of shrimp soup
1/2 c. milk
1/2 c. tiny, cooked Pacific pink shrimp (optional)
1 tsp. lemon juice

To make crepes: Combine milk, egg, flour, and salt; beat until smooth. Fry crepes, one at a time, in a lightly greased 6 or 7 inch skillet, using 3 tablespoons batter for each crepe. Pour batter into skillet; tilt pan quickly so that batter will cover bottom of pan. Cook until lightly browned on both sides, turning once. Stack and keep warm while preparing filling.

To make filling: Thaw frozen crab meat. Combine crab meat, celery, onion, mayonnaise, pimento, curry powder, lemon juice, Worcestershire sauce and crab meat; mix carefully. Spread an equal amount of filling over each crepe and roll up. Arrange filled crepes on heat-proof platter. Cover with aluminum foil, crimping foil to edges of platter.

Bake in moderate 350 degree oven about 15 minutes or until well heated. Prepare sauce while crepes are heating.

To make sauce: Combine soup, milk, shrimp and lemon juice; warm to serving temperature over low heat, stirring constantly.

To serve: Uncover platter and pour sauce over crepes. Makes 6 crepes or 6 servings.