Instructions: Make the crepes.

To Make the sauce, puree the tomatoes, onion, and chilies in a food processor fitted with a steel blade. Pour into a saucepan and add the sugar, salt and white wine. Bring to a simmer and reduce over low heat, stirring occasionally, until thick, about 30 minutes. Add the sour cream and heat, but do not boil. Stir in the crab meat and shrimp, and adjust the seasoning. Place 2 crepes on top of each other and put a few tablespoons of filling in the center. Roll and place in a baking pan. Repeat to make 6 double crepes. Top with the remaining sauce and sprinkle with the cheeses.

Brown under a preheated broiler and serve. Garnish with diced tomato and green pepper, if desired.

NOTE. This dish can be prepared up to 2 days in advance and refrigerated.

Prior to serving, heat covered in a 300F oven for 25 minutes,. then brown under the broiler.

Notes: Use your basic crepe recipe.

This recipe is the filling, sauce, and garnish

Serving Ideas: This serves 6 as an appetizer, 3 as an entree

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.