|Crepes||8 (Adjust Quantity As Needed)|
|Finely chopped shallots/Sweet onion||1⁄3 Cup (5.33 tbs)|
|Dry vermouth||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Milk||26 Tablespoon, divided (1 1/2 Cups Plus 2 Tablespoons)|
|Hot pepper sauce||1⁄2 Teaspoon|
|Cooked peeled and deveined shrimp||8 Ounce, coarsely chopped|
|Lump crabmeat/Imitation crabmeat||8 Ounce, shredded|
|Snipped fresh chives/Green onion tops||2 Tablespoon|
|Freshly grated parmesan cheese||3 Tablespoon|
|Fresh chives/Red onion||1 Tablespoon (For Garnish)|
Prepare Basic Crepes.
Preheat oven to 350°F.
Melt butter over medium heat in medium saucepan.
Add shallots; cook and stir 5 minutes or until shallots are tender.
Add vermouth; cook 1 minute.
Add flour; cook and stir 1 minute.
Gradually stir in 1 1/2 cups milk and hot pepper sauce, if desired.
Bring to a boil, stirring frequently.
Reduce heat to low; cook and stir 1 minute or until mixture thickens.
Remove from heat; stir in shrimp and crabmeat.
Reserve 1/2 cup seafood mixture; set aside.
To assemble crepes, spoon about 1/4 cup seafood mixture down center of each crepe.
Roll up crepes jelly-roll style.
Place seam side down in well-greased 13x9-inch baking dish.
Stir chives and remaining 2 tablespoons milk into reserved seafood mixture.
Spoon seafood mixture down center of crepes; sprinkle cheese evenly over top.
Bake uncovered 15 to 20 minutes or until heated through.