BATTER:

1/2 c. cold water
1 c. milk
3 eggs
1/2 tsp. salt
1 1/2 c. sifted flour
3 tbsp. melted butter

FILLING:

2 c. hot med. cream sauce
2 tbsp. dry sherry or Sauterne
1/2 c. grated Swiss cheese
3-4 c. cooked shellfish meat (shrimp, crab, etc., or combo)
3 tbsp. chopped scallions
Salt and pepper to taste

Whirl all batter ingredients in an electric blender for about 1 minute. Refrigerate for at least 1 hour. TO BAKE: Brush a 7 to 8 inch skillet with oil; heat over moderately high heat until just beginning to smoke. Pour 3 tablespoons batter into pan, quickly tilting pan to cover bottom with a thin film. Bake crepe about one minute, until brown; turn, bake other side about 1/2 minute. Transfer to plate. Continue with rest of batter, stacking crepes with waxed paper between. Makes 8 to 12 crepes. Add sherry and cheese to cream sauce. Combine half the sauce with seafood and scallions; season to taste. Place a big spoonful of shellfish mix on each crepe. Roll up and place in buttered baking dish. Top with remaining sauce, sprinkle with additional cheese and bake about 15 minutes, at 425 degrees until hot and browned. Makes 6 servings.

NOTE: Crepes and sauce may be prepared earlier in the day or the day before and refrigerated. Seafood crepes also freeze very well, so double recipe if extra crepes are desired to freeze.