Serves: 4
Total Calories: 116

crepes:
1/2 cup milk
1 egg
1/2 cup sifted flour
1/4 teaspoon salt
filling:
1 cup , (6-ounces) frozen crab meat, , , thawed and flaked
1/2 cup thinly sliced celery
1 tablespoon , thinly sliced green onion
1/4 cup salad dressing
2 tablespoons , diced pimiento
1 teaspoon curry powder
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
sauce:
1 can condensed shrimp soup
1/2 cup milk
1/2 cup tiny cooked shrimp
1 teaspoon lemon juice

To Make Crepes:
1. Combine milk, egg, flour, and salt beat until smooth.
2. Use crepe maker or fry crepes, one at a time, in lightly greased 6 or 7 inch skillet, using 3 tablespoonfuls batter for each crepe.
3. Pour batter into skillet tilt pan quickly so that batter will cover bottom of pan. Cook until lightly browned on both sides, turning once.
4. Stack and keep warm while preparing filling.

To Make Filling:
1. Combine crab meat, celery, onion, salad dressing, pimento, curry powder, lemon juice, and Worcestershire sauce mix carefully.
2. Spread an equal amount of filling over each crepe roll up.
3. Arrange filled crepes on heat-proof platter. Cover with aluminum foil, crimping foil to edges of platter.
4. Bake at 350 degrees about 15 minutes or until well heated. prepare sauce while crepes are heating.

To Make Sauce:
1. Combine soup, milk, shrimp, and lemon juice.
2. Warm to serving temperature over low heat, stirring constantly.

To Serve:
Uncover platter and pour sauce over crepes.

Nutritional Facts:

Serves: 4
Total Calories: 116
Calories from Fat: 22

More Recipes from the Cook'n with Crepes Cookbook:
Appetizer Crepes
Beer Batter Crêpes
Cheese Crepes
Crab Crepes with Shrimp Sauce
Crab and Cheese Crepes
Cream Cheese Crepes
Crepe Party Wedge
Crepes Caviar
Crepes Marinara
Crepes With Cottage Cheese
Grilled Sabayon Fruit Crepes
Jalapeno Chicken Crepe
Mexicana Fiesta Crepes
Mushroom Crepes
Peanut Butter Plus
Spinach - Cheese Crepes
Spinach Chevre Crepes
Sweet Crepes
Tuna Manicotti Crepes