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*** CREPES: (Yield: about 18-24 crepes).
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In large bowl, add flour, salt and Splenda, stirring to mix.
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Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
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Cover and refrigerate at least 1 hour or up to 2 days.
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To makes crepes, heat frying pan to medium high (I use setting 8-1/2 on scale of 1-10) Spray frying pan with non-stick cooking spray between making each crepe.
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Pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
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Crepe should be as thin as possible.
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Cook about 1 minute until bottom is lightly browned.
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Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
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Remove crepe from pan and place on waxed paper.
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Repeat process for each crepe, stacking them as they cool.
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Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
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Remove from refrigerator 30 minutes before filling.
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*** WINE-CHEESE SAUCE: (Yield- about 4 cups).
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In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
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In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
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Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
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While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
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Boil 1 minute or until sauce thickens. Reduce heat to simmer.
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Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
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*** FILLING:
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On medium-high heat, melt butter in skillet.
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Add onions and saute 2 minutes.
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Add shrimp and saute about 1 minute.
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Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
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Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
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Add crabmeat to sauce and gently stir to mix.
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*** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
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Starting with the Filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
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Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
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Cover with foil and bake at 450u00b0F about 20 minutes or until heated through.
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Place crepes on each plate and sprinkle with Spring Onion slices.
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*** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
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Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
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When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
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Bake at 450u00b0F 20-30 minutes or until heated through.
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While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
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*** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
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Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
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*** TO SERVE INDIVIDUALLY- for best presentation: Place 2 crepes on each plate, top with hot Wine-cheese Sauce, a light sprinkle of nutmeg and a few Spring onion slices. Serve immediately.
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*** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.
