Seafood Crepes With Creamy

Filling:
1 6 oz can crab
1 can sm shrimp
2 T butter
1/4 c cream
1 t Dijon
1/4 c chicken broth

Sauce:
4 oz cheddar
1/4 c heavy cream
1 t Dijon
dash nutmeg, salt, pepper

Crepes: Blend crepe ingredients. Heat a good small non-stick pan and melt some butter. Ladle about 1/4 cup of mixture and tip pan quickly to make thin, even coating. Allow to cook until starts to curl on ends and is set in center. Turn and cook about 30 sec. Remove to plate and repeat. Makes about 6.

Filling: Melt butter, add crab and shrimp. Stir in broth, Dijon and cream and simmer until sauce reduces.

Sauce: Heat cheese, cream, Dijon and seasonings until cheese melts.

Assemble: lay out crepes, spread filling down center, roll up and top with cheese sauce.
Serves 3 @ 4 carbs, trace fiber, 636 Calories, 50 fat, 42 protein