MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       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.
  
 MMMMM