Serves: 4
Total Calories: 563

1/2 cup water
6 tablespoons flour
1/2 cup cream or half and half
3 eggs
1 tablespoon butter, melted
dash of salt
Hollandaise Sauce and Filling:
4 eggs yolks
3/4 cup butter, melted
3-4 tablespoons lemon juice
8 ounces peeled, cooked shrimp
4 ounces cooked lobster meat
3 tablespoons dill, chopped
shredded cheese for filling

For Crepes:
1. Beat water and flour together until smooth.
2. Add cream, stirring. Add eggs one at a time. Stir in butter and salt.
3. Pour small amount of batter to cover bottom of skillet. Cook one side until lightly browned and turn over to lightly brown other side. Remove from skillet and set aside.

For Sauce and Filling:
1. Combine egg yolks in top of a double boiler. Add butter in a steady stream, whisking constantly, until sauce is smooth and thickened. Season with lemon juice.
2. Add shrimp and dill to sauce.

To Fill:
1. Put a spoonful of sauce on each crepe. Roll up crepes and place in ovenproof dish. Sprinkle with cheese.
2. Broil or bake at 425 degrees until cheese is melted and golden brown.
3. Serve immediately. Pour leftover sauce over the crepes.

Nutritional Facts:

Serves: 4
Total Calories: 563
Calories from Fat: 464

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash