Cut shrimps in half and slice scallops in 1/2 inch thick pieces.
Melt butter in pan until foamy. Add seafood and cook for about 5 minutes. Sprinkle in flour and mix. Add the wine a little at time while stirring. Add half and half and season with salt and pepper.
Divide filling into 6 equal portions. Place in the center of each crêpe and roll up.
Cook in the oven at 350° for 10 or 15 minutes.
Serve with mixed green salad and shaved parmesan cheese
By Susan Gibbons