DIRECTIONS:

For Crepes:

In a mixing bowl, combine the egg and salt. While beating the egg with a whick or electric mixer, gradually add the flour alternatively with the milk. Add 1 tablespoon of the melted butter. Mix the ingredients to eliminate lumps or combine all the ingredients in a blender jar, and blend them for about 1 minute. Scrape down the sides of the jar, and blend the ingredients for another 15 seconds.

Heat a 7- or 8-inch crepe pan or nonstick skillet with sloping sides. Add about 1 teaspoon of butter to the pan, tipping the pan to distribute the fat all over the bottom (try not to burn the fat). Add 2 tablespoons of batter to the hot pan, and swirl the batter around the pan by tipping the pan gently so that the batter complete covers the bottom. Cook the crepe over moderately high heat for about 30 to 40 seconds or until the bottom of the crepe is lightly browned. Flip the crepe, and cook the other side for 15 seconds. Turn the crepe out onto waxed paper.

Repeat the cooking procedure with the remaining batter, brushing the pan lightly with butter as needed to keep the crepes from sticking to it (with a nonstick pan, little if any fat will be needed).

For Filling:

Gently sautee seafood and green onions until done.

For Mornay Sauce:

Melt butter. Blend in flour, bouillon, nutmeg and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese; stir until cheese is melted.