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Crepes:
1 cup all-purpose flour
2 cups milk
2 eggs
1/4 teaspoon salt
pinch of sugar
Filling:
1 pound fresh shrimp, boiled, drained, and shelled
1 pound fresh scallops, boiled in 1 cup water with liquid
eserved
1 tablespoon butter or margarine
1 pound sliced fresh mushrooms
2 tablespoons butter or margarine
1 cup milk
1/2 cup Swiss cheese (optional)
salt and pepper to taste
Crepes:
1. Mix all ingredients for crepes until well-blended.
2. Refrigerate for at least 2 hours.
3. Using approximately one ounce of batter for each crepe, fry in a hot, well-buttered crepe pan. Roll each crepe in pan until very thin.
Filling:
1. Melt 1 tablespoon butter in large pan. Heat on medium until bubbly.
2. Add mushrooms and saute' for about 5 minutes.
3. Remove mushrooms; add 2 tablespoons butter and heat until melted.
4. Add flour to butter; stir until smooth.
5. Add milk and reserved liquid from scallops, stirring constantly until thickened.
6. Add salt, pepper, shrimp, scallops, and mushrooms. Heat until thoroughly warmed.
7. Dip filling onto each crepe and roll up.
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