1 1/4 c. flour
3 eggs or value of 3 eggs in Second Nature
1 c. 2% milk
1/4 c. water
1/2 tsp. salt
3 tbsp. butter, melted & cooled
3 tbsp. butter with 1 tbsp. vegetable oil, melted together

In a blender put eggs, milk, water, salt and 3 tablespoons of melted cooled butter. Slowly blend the flour into the mixture until creamed. Spray a frying pan with Pam. Pour enough mixture to cover the bottom of pan (very little). Turn over until both sides are firm and golden.

SHRIMP FILLING FOR CREPES:

1 lb. boiled shelled, diced shrimp
2 tbsp. butter
Lawry's salt to taste
A bit of chopped parsley
1 sm. onion, chopped
1 tsp. lemon juice

Saute shrimp in butter and Lawry's salt to taste, a bit of chopped parsley and onion. Stir for few minutes and fill crepe with mixture. Roll it and arrange on platter.

CREPE DUXELLES:

2 c. fresh mushrooms or 1 can sliced mushrooms, drained
1 tbsp. chopped shallots
A bit of parsley
A little Lawry's salt

Drain mushrooms and dry on paper towel. Pour into frying pan which has been sprayed with Pam and a little vegetable oil. Add chopped shallots, parsley, a little Lawry's salt and simmer slowly about 10 minutes. Cover the crepe with mixture and roll up. Serve hot.

Variation: Crepes can be covered with jam and rolled or sprinkled with sugar for breakfast or snack.