CrêpesIn a large bowl, combine dry ingredients. In another bowl, stir together eggs and milk.Pour wet ingredients over dry and beat until smooth. In a frying pan, melt 15 mL (1 tbsp) of butter over medium heat, and pour in a quarter of batter.Cook crêpe on each side until golden. Repeat for remaining 3 crêpes. Set aside.Seafood FillingIn a large frying pan, melt butter over low heat and cook shallot in butter for about 2 minutes. Add mushrooms and continue cooking until golden.Add white wine and cook to reduce by half, for about 5 minutes. Add flour, milk and cream. Cook, stirring often, until sauce starts to coat the back of a spoon (not too thickly).Add defrosted seafood. Salt and pepper to taste.Continue cooking for 2 to 3 minutes, until heated through.Preheat oven to 180°C (350°F).Divide seafood filling evenly among crêpes, fold and place them in an ovenproof dish. Sprinkle crêpes with cheese and heat in oven for about 5 minutes until cheese melts.Garnish with chives.

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1 cup (250 mL) all-purpose flour 1 pinch salt 3 egg, beaten 1 1/2 cup (375 mL) milk 4 Tbsp. (60 mL) butter, melted