Crepes (below)
1 c. chopped onion
2 tbsp. butter
2 pkgs. (3 oz. each) cream cheese, softened
1 c. small curd creamed cottage cheese
1 egg
1 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. pepper
1 can (10 1/2 oz.) cream of mushroom soup
2 cans (4 1/2 oz. each) shrimp, drained
1 can (6 1/2 oz.) crabmeat, drained and cartilage removed
1/2 c. grated Parmesan cheese

Prepare Crepes. Heat oven to 375 degrees. Cook and stir onion and butter until tender. Stir in cream cheese, cottage cheese, egg, basil, salt and pepper; reserve. Mix soup, shrimp and crabmeat. Layer 6 crepes with half the cheese mixture and half the soup mixture in baking dish, 12 x 7 1/2 x 2 inches; repeat. Sprinkle with Parmesan cheese. Bake until bubbly (about 30 minutes). Let stand 10 minutes. Makes 8 servings.

CREPES:

Lightly grease 6 or 7 inch skillet. Heat until hot.

Beat until smooth: 2 eggs 3/4 c. milk

For each crepe, pour 2 tablespoons batter into skillet; rotate until batter covers bottom. Cook until golden brown. Gently loosen edge; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.