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1
Place the flour and sugar in a medium sized mixing bowl.
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2
Slowly whisk in the milk, egg, vegetable oil, and butter.
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3
Heat a nonstick pan or crepe pan over moderate heat.
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4
Brush the pan lightly with butter.
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5
Pour 1/4 cup of the crepe batter into the center of the hot pan and tilt it in all directions.
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6
The batter should coat the pan in a light covering.
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7
After about 30 seconds, the bottom side of the crepe should be lightly browned and the crepe should be ready to be flipped.
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8
Shake the pan in order to release the crepe, then turn it by using a spatula or the flip of your wrist.
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9
Cook the crepe for an additional 15 to 20 seconds and turn it out onto a plate.
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10
Repeat this process with the remainder of the crepe batter.
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11
Use a round 4-inch cookie cutter to cut the crepes into hors d' oeuvre sizes.
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12
For the filling:
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13
In a small saucepot, bring the white wine to a boil and reduce by half.
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14
Add the cream and bring to a boil.
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15
Mix the cornstarch together with the cold water and whisk it into the cream and wine mixture until thickened.
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16
Let cool.
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17
In a large mixing bowl, place the crab, shrimp, and chopped egg and toss together lightly.
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18
Fold in the thickened cream mixture and season, to taste, with salt and pepper.
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19
Add the parsley.
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20
To assemble:
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21
Place a heaping tablespoon of the seafood filling in the upper left hand side of a crepe.
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22
Fold the crepe in half and then fold it in half again.
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23
Continue this process until all the crepes are filled, or all the filling is used.
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24
Serve the crepes at room temperature placed inside folded doilies.
