2 cans crab meat
2 cans shrimp
1/4 c. butter
1/3 c. chopped green onion
1 c. thinly sliced celery
1 c. chopped mushrooms
3 tbsp. flour
1 1/3 c. milk (I use about 1/3 c. white wine)
1/3 c. grated Swiss cheese
1/4 tsp. salt
1/2 tsp. pepper
Dash nutmeg
8 cooked crepes
Parmesan cheese, finely grated (optional)

Drain crab meat and shrimp, retaining liquid. Separate crab meat into chunks. Saute' onions; celery and mushrooms in butter for 2-3 minutes. Remove with slotted spoon and set aside.

Stir flour into fat oil until smooth. Add milk and crab liquid; cook until thickened. Stir in cheese, salt, pepper and nutmeg. In a small bowl toss together crab meat, shrimp, onions, celery and season to taste.

Spread equal amounts of filling across the center of all crepes and roll up or fold over. Place in a shallow baking dish and pour remaining sauce over the top. Sprinkle with Parmesan cheese, if desired.

CREPES:

4 eggs
1/2 c. milk
1/2 c. water
2 tbsp. white wine
2 tbsp. butter, melted
1 c. flour
1 tsp. vanilla
2 tbsp. sugar

Mix all ingredients in an electric blender until smooth. Allow to stand at room temperature for 30 minutes to 1 hour. Use 2 tablespoons batter for each crepe. Cook in a lightly oiled 6 inch skillet until pale brown on each side. Freeze well. Yield: 20 to 22 crepes.