(Jerry & Lee)
Crepes:
3 eggs     1 cup flour
1 tsp. salt   1 ½ cup milk
3 Tbsp. melted butter  2 Tbsp. brandy
1 Tbsp. sugar

Combine in food processor.  Scrape down the sides.  Process again.  Batter rests one hour.  2 Tbsp. batter = one crepe.

Seafood mixture: (makes a good dip when mixed with sauce)
1 stick butter
½ cup chopped green onions
1 lb. lump crabmeat (pick through for shells)
1 lb. fresh sliced mushrooms
1 lb. shelled shrimp
½ cup vermouth
Salt and white pepper
Dash garlic powder
Lemon juice, chicken bouillon powder

Melt butter.  Saute mushrooms and onions.  Add vermouth and lemon juice.  Reduce.  Add shrimp and cook for 2-3 minutes.  Add crabmeat.  Season.  Remove from skillet.

Sauce:
2/3 cup vermouth
¼ cup cornstarch
¼ cup milk
4 cups Half & Half, heated in microwave
Salt and white pepper
3 cups grated Swiss cheese
Chicken bouillon powder
Fresh chopped parsley

Add vermouth to same skillet.  Boil until 2 Tbsp. remain.  Remove from heat;  stir in premixed cornstarch and milk.  Return to low heat;  add ½ & ½ slowly, then salt, pepper, and bouillon.  Cook until thickened.  Stir in ½ cheese.  Add parsley.  Mix ½ sauce with seafood.  Taste for seasoning.

Make crepes in melted butter (like you’d make pancakes).  Put large spoonful of seafood on each crepe and roll.  Place in buttered casserole dish.  Spoon over remaining sauce and cheese.  Bake 20 minutes at 400.  May be frozen.   Serves 12.