***Crepes*** 1/2 cup milk 1 egg 1/2 cup sifted flour 1/4 teaspoon salt ***Filling*** 1 cup frozen crab meat, thawed and flaked 1/2 cup thinly sliced celery 1 tablespoon thinly sliced green onions 1/4 cup salad dressing 2 tablespoons diced pimento 1 teaspoon curry powder 1 teaspoon lemon juice 1/2 teaspoon Worcestershire sauce ***Sauce*** 1 can condensed shrimp soup 1/2 cup milk 1/2 cup tiny cooked shrimp (optional) 1 teaspoon lemon juice
To make crepes: Combine milk, egg, flour, and salt; beat until smooth. Use crepe maker or fry crepes, one at a time, in lightly greased 6 or 7 inch skillet, using 3 tablespoonfuls batter for each crepe. Pour batter into skillet; tilt pan quickly so that batter will cover bottom of pan. Cook until lightly browned on both sides, turning once. Stack and keep warm while preparing filling.
To make filling: Combine crab meat, celery, onion, salad dressing, pimento, curry powder, lemon juice, and Worcestershire sauce; mix carefully. Spread an equal amount of filling over each crepe; roll up. Arrange filled crepes on heat-proof platter. Cover with aluminum foil, crimping foil to edges of platter. Bake at 350 degrees about 15 minutes or until well heated. prepare sauce while crepes are heating.
To make sauce: Combine soup, milk, shrimp, and lemon juice. Warm to serving temperature over low heat, stirring constantly.
To serve: Uncover platter and pour sauce over crepes.