Instructions: * Note: Clam juice may be substituted for vermouth.

Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp, crabmeat, and green onions, and saute 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.

Drizzle 1/2 tablespoon melted butter into a 13- by 9-inch baking dish. Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 tablespoons shrimp mixture down center of each Crepe. Roll up, and place, seam-side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese Sauce over Crepes. 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 degrees for 20 minutes or until thoroughly heated. Garnish, if desired.

For Wine-Cheese Sauce: Whisk together cornstarch and milk in a small bowl. 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 Crepes: 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 crepe can be shaken loose from skillet. Turn crepe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crepes between sheets of wax paper. (Makes 2 dozen)

This recipe yields 12 servings.

Comments: To make ahead, prepare crepes as directed, and freeze up to one month. Casserole may be prepared one day ahead; cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

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