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___ cup mushrooms sliced fresh
___ cup onions finely chopped
___ cup butter or margarine
___ cup flour
___ teaspoon salt
_ 1/2 cups milk
_ 6-ounce package frozen crab meat thawed, drained and flaked
_ 4 1/2-ounce can shrimp tiny Alaskan, drained
_ tablespoons sherry
Salt and freshly ground pepper
__ Dessert Crepes, made without sugar
___ cup swiss cheese shredded or Gruyére cheese (3 oz.)
Paprika
Preheat oven to 350° F. Grease a 13 x 9 x 2-inch baking dish. In a medium skillet over medium-high heat sauté mushrooms and onion in butter or margarine until soft. Stir in flour and salt. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened.
Gently stir in crab, shrimp and sherry. Add salt and pepper to taste. Remove from heat.
Place about 2 tablespoons filling on each crepe; roll up. Place seam-side down in baking dish. Bake for 15 to 20 minutes.
Sprinkle with cheese. Return to oven and bake 10 minutes longer or until cheese melts. Sprinkle lightly with paprika before serving.