Crepes:

• 1 cup skim milk
• 3/4 cup flour
• 2 large eggs
• 1/8 tsp. salt

Method:

Process all ingredients in blender till smooth. Let stand 15 to 20 minutes. Spray an 8" non-stick skillet with non-stick cooking spray. Heat pan. Pour 1/4 cup batter into skillet and quickly swirl to cover bottom of pan. Cook over medium to high heat till edges and underside are dry. Using pancake turner, flip and cook other side 30 to 60 seconds. Slide onto plate and cool. Can be frozen using two sheets waxed paper between each crepe.

Filling:

• 1 Tbsp. and 1 tsp. margarine
• 1/4 cup minced celery
• 2 Tbsp. minced shallots or onions
• 2 cups sliced mushrooms
• 2 Tbsp lemon juice
• 1 Tbsp dry sherry
• 6 oz. each canned crab and shrimp, chopped
• 1/2 tsp. salt
• 1/8 tsp. white pepper

Method:

Heat margarine, add celery and onions and saute until soft, about three minutes. Add mushrooms, lemon juice, sherry and cook, stirring occasionally until most of the liquid has evaporated. Stir in seafood and seasonings and cook till heated. May be frozen - divide into portions first.

Serving:

To serve, ladle 1/8 of seafood filling into center of one crepe and roll the crepe. Place two rolled crepes on each of two serving plates and garnish with a sprig of celery and a twist of lemon.