Seafood Crepes.

Crepe batter
1 1/2 cups milk
3/4 cup flour
2 eggs
1 1/2 tablespoons vegetable oil
1 teaspoon sugar
A pinch of salt
1/4 teaspoon ground nutmeg

Seafood mix
1/4 cup chopped onions
1 tbsp Cajun spice
1/2 cup chopped green onions
1 tbsp flour
1 1/4 cups cream (I use light half-n-half)
1/2 cup lump crabmeat
2 pounds medium shrimp (I use Gulf shrimp of course)

I fix the seafood mix first, then turn to the crepes

Seafood mix:

Place the minced onions in a 9 inch skillet and
slightly brown ... throw in the Cajun seasoning.
Next, add the butter. This will take about
3 minutes total.

Just as the butter has just about melted, add
the cream and bring to a boil. Reduce heat.

(Prepare the crepes now - directions follow)

Bring the heat back to medium high, then add
the shrimp, then the crab. Remember, shrimp
will cook quickly, so dont over do it. After
you've added the shrimp and crab, let it cook
for about 2 minutes, then cover and remove
from the heat.

Crepes:
Toss the milk, eggs, oil, sugar, nutmeg and
salt and blend with a whisk. Add a bit of the
flour, bit by bit, until well blended, but do
not over do it.

Lightly oil an 9-inch non-stick skillet and
wipe it with a paper towel so the pan appears
to be shiny. Pour enough batter so that the
skillet is *just* covered. Wait a one minute
or so, till the batter is "dry", then flip
it over and let sit for a minute or so. Remove
Do this over and over until you have enough
crepes for all your servings.

Most adults will probably want 2 servings each: