Title: Shellfish crepes
 Categories: Seafood, Main dish, Sauces
      Yield: 6 Servings
 
MMMMM--------------------------FILLING-------------------------------
      2 tb Butter
      3 tb Shallots or scallions minced
           Green part included
  1 1/2 c  Diced or shredded, cooked or
           Canned shellfish meat shrimp
           Or crabmeat are good
    1/4 c  Dry white vermouth
           Salt and pepper

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Dry white vermouth
      2 tb Cornstarch mixed w/2tb milk
  1 1/2 c  Heavy cream or half n half
    1/4 ts Salt
    1/2 c  Swiss cheese, grated
           Dash of nutmeg - optional

MMMMM--------------------------ASSEMBLY-------------------------------
     12    Crepes 6 to 7in in diameter
    1/4 c  Swiss cheese grated
      2 tb Butter
           Creamed shellfish filling
           Wine and cheese sauce
 
  To make the Filling: Heat butter to bubbling, stir in the shallots or
  scallions, then the shellfish. Toss and stir for one minute. Season
  with salt and pepper; add vermouth and boil rapidly until liquid has
  almost evaporated. Set aside.
  
  To make the Sauce:  Heat vermouth and boil rapidly until reduced to a
  tablespoon. Remove from heat and stir in cornstarch mixture, cream and
  seasonings. Put back on heat and simmer for about 2 minutes stirring
  constatntly. Blend in the cheese and stir to blend about a minute
  more.
  
  To Assemble:  Blend about half the sauce with the shellfish filling.
  Place a big spoonful on the lower third of each crepe and roll up
  (you can tuck and roll like you would for blintzes) Arrange crepe
  close together in a lightly buttered baking dish. Spoon the rest of
  the sauce over the crepes and sprinkle with cheese. Dot with butter;
  may be refrigerated until ready to bake. Fifteen to twenty minutes
  before serving bake in upper third of a preheated 425F oven until
  bubbling hot and cheese has browned lightly.
  
  NOTES:  I have also added mushrooms to the filling but watch the water
  content, you may have to pour off some of the liquid before adding
  cheese sauce.
  
  I also add a dash or two of nutmeg to the cream sauce and use
  slightly more cheese than called for. You could also use Gruyere
  cheese.
  
  For individual servings bake them two to a serving in individual
  gratin dishes. This dish does not reheat well, unless of course it is
  just for you then there's no problem:)
  
  This recipe is from my mom who based it on a recipe of Julia Child a
  long time ago. Typos by Kim Reese.