Instructions: First, prepare a basic white sauce:
Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Add the fish stock or milk gradually, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg, vermouth. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Mix in seafood, cheese, spring onions, and lemon juice.

Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy. Do not reboil after adding egg yolk.

Spoon 1/2 cup filling into the center of each crepe, roll up to enclose. Place in a shallow buttered oven-proof dish.

Cover dish with foil, bake in a moderate oven 180C/360F for about 5 minutes until filling is hot.

Top crepes with Hollandaise sauce and grated cheese, place under grill to glaze golden. Sprinkle with chopped parsley.

Lift from tray with a spatula, serve with a wedge of lemon and a sprig of parsley.

You can use a can of cream of oyster soup in place of the white sauce.

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