This elegant casserole dish of crêpes, filled with shrimp and crabmeat in a wine and Swiss cheese sauce, makes an ideal entrée for a dinner party because the entire dish is made and assembled in advance.

Shellfish Crêpes in Wine-Cheese Sauce

Filling:
1/2 cup butter or margarine - divided use 2 cups chopped cooked shrimp (about 1 pound) 1 cup (8 ounces) fresh crabmeat 2 green onions, minced 1/4 cup dry vermouth* 1/8 teaspoon salt 1/4 teaspoon pepper 1/2 tablespoon butter or margarine, melted
Wine-Cheese Sauce:
1/4 cup cornstarch 1/4 cup milk 1/3 cup dry vermouth* 3 cups whipping cream 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups (8 ounces) shredded Swiss cheese

Crêpes:
4 large eggs 2 cups all-purpose flour 1/4 cup butter or margarine, melted 1 cup cold water 1 cup cold milk 1/2 teaspoon salt
For Assembly: 2 cups (8 ounces) shredded Swiss cheese Garnish: sliced green onions (optional)

For Filling: Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp, crabmeat, and green onions, and sauté for 1 minute. Stir in vermouth, salt, and pepper. Bring mixture to a boil, and cook 7 minutes or until most of liquid is absorbed. Remove mixture from heat, and set aside.
For Wine-Cheese Sauce: Whisk together cornstarch and milk in a small bowl. Set aside.
Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 tablespoon. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt, and pepper; cook over medium-high heat, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth. Makes 4 cups.
For Crêpes: Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.
Place a lightly greased 8-inch nonstick skillet over medium heat until skillet is hot.
Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.
Cook 1 minute or until crêpe can be shaken loose from skillet. Turn crêpe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crêpes between sheets of wax paper. Makes 2 dozen.
For Assembly: Drizzle 1/2 tablespoon melted butter into a 13 x 9 x 2-inch baking dish.
Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 tablespoons shrimp mixture down center of each crêpe. Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese Sauce over crêpes. Sprinkle with Swiss cheese, and dot with remaining 1/4 cup butter. Cover and chill for 3 hours. Let stand at room temperature 30 minutes.
Bake at 450°F (230°C) for 20 minutes or until thoroughly heated. Garnish, if desired.

Makes 12 (2 crêpe) servings.

* Clam juice may be substituted for vermouth.