CREPES:

1 egg or 1/2 c. cholesterol free substitute
2 c. flour
2 1/4 c. skim milk
2 tbsp. cooking oil

In medium bowl, mix until smooth (or use blender). Let stand 1 hour. Stir and cook each crepe in nonstick pan, using a thin coat of cooking oil if needed (26-32 crepes). (Crepes are freezable, you only need about 6 here.)

SEAFOOD FILLING FOR CREPES:

1/4 c. butter
1 c. finely chopped green onions
1 c. chopped celery
1/2 lb. fresh shrimp, chopped & cooked
6 crepes
1/2 c. cream sauce
1/2 c. grated Parmesan cheese

Melt butter in a skillet; add green onion and celery. Saute for 10 minutes. Add shrimp to onion mixture; saute 5 minutes longer. Fill crepes with shrimp mixture; fold over and place in a greased baking pan.

Cream Sauce: 3 tablespoons butter melted, 3 tablespoons flour, 1 1/2 cup milk, salt and pepper to taste. Melt butter over low heat; blend in flour. Cook 1 minute, stirring constantly. Add milk; simmer 5 minutes, stirring until thickened. Pour cream sauce over crepes and sprinkle with cheese. Bake at 350 degrees for 15 minutes or until brown. (2-3 servings.)