CREPES:

1/2 c. milk
1 egg
1/2 c. sifted flour
1/4 tsp. salt

FILLING:

1 c. (6 oz.) frozen crab meat, thawed and flaked
1/2 c. thinly sliced celery
1 tbsp. thinly sliced green onions
1/4 c. salad dressing
2 tbsp. diced pimento
1 tsp. curry powder
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce

SAUCE:

1 can condensed shrimp soup
1/2 c. milk
1/2 c. tiny cooked shrimp (optional)
1 tsp. lemon juice

To make crepes: Combine milk, egg, flour, and salt; beat until smooth. Use crepe maker or fry crepes, one at a time, in lightly greased 6 or 7 inch skillet, using 3 tablespoonfuls batter for each crepe. Pour batter into skillet; tilt pan quickly so that batter will cover bottom of pan. Cook until lightly browned on both sides, turning once. Stack and keep warm while preparing filling.

To make filling: Combine crab meat, celery, onion, salad dressing, pimento, curry powder, lemon juice, and Worcestershire sauce; mix carefully. Spread an equal amount of filling over each crepe; roll up. Arrange filled crepes on heat-proof platter. Cover with aluminum foil, crimping foil to edges of platter. Bake at 350 degrees about 15 minutes or until well heated. prepare sauce while crepes are heating.

To make sauce: Combine soup, milk, shrimp, and lemon juice. Warm to serving temperature over low heat, stirring constantly.

To serve: Uncover platter and pour sauce over crepes.