Ingredient: Crepes

2 eggs 3/4 cup flour
1/2 teaspoon of Creole Seasoning
1 teaspoon of dried parsley
1 teaspoon of dried chives
1 cup milk

Preparation:

Beat eggs, and then add flour and seasonings. Add milk and beat until smooth. Refrigerate 2 hours.

For each crepe, pour 2-3 tbs of batter in a heated, oiled pan. Brown lightly on each side.

Spoon 3 tbs of filling (recipe below) into each crepe, roll up and arrange in a baking dish. Brush with half the melted butter and sprinkle with grated Swiss cheese. Bake at 425 for 5-8 minutes.

Stir remaining melted butter into remaining filling and serve over crepes.

Ingredients:

Filling 1/2 cups crab meat, fresh or canned
1 1/2 cups diced shrimp (substitute crawfish if desired, for either of above)
1/4 cup butter 2 tablespoon onion, chopped
1 cup mushrooms, chopped
1/4 cup flour
1/2 teaspoon of Cajun Seasoning
1 cup milk
1/4 cup butter, melted
1/4 cup Swiss cheese, grated

Preparation:

Clean and chop crab meat & shrimp (or substitution) into bite-size pieces.

Melt butter and sauté onions and mushrooms 3-5 minutes. Stir in flour and seasonings; add milk and cook, stirring constantly until thickened. Add crab meat & shrimp (or use substitution of choice).

Let mixture cool to room temperature before making crepe wraps.