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1
Combine the milk, eggs, and egg yolk in a blender and blend to combine.
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2
Add the spinach, cilantro, flour, butter, serrano chile, and 1/2 teaspoon salt, and blend until very smooth.
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3
Transfer the crepe batter to a medium bowl.
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4
Let the batter stand for 30 minutes.
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5
In a clean blender, blend the mangoes with the mayonnaise, sugar, soy sauce, dry mustard, and wasabi paste until smooth.
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6
Season the mango sauce to taste with salt and black pepper.
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7
Heat a crepe pan, or a nonstick skillet measuring 6 to 7 inches across the bottom, over moderate heat until it is hot.
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8
Spray the pan lightly with nonstick cooking spray, and heat it until it is hot but not smoking.
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9
Add a scant 1/4 cup of the crepe batter to the pan.
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10
Immediately tilt and rotate the pan quickly to cover the bottom with a layer of batter.
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11
Cook the crepe for 1 minute, or until the top appears almost dry.
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12
Loosen the edge of the crepe with a spatula, turn the crepe over, and cook the other side lightly.
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13
Transfer the crepe to a plate.
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14
Make more crepes with the remaining batter in the same manner, spraying the pan lightly with nonstick cooking spray as necessary and stacking them one on top of the other on the plate.
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15
(The crepes can be made 3 days in advance, wrapped in plastic wrap, and chilled.)
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16
Mix the crabmeat, hot chile sauce, and masago in a small bowl.
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17
Place 1 crepe on a work surface and spoon 2 to 3 tablespoons of the crab mixture down the center of the crepe.
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18
Top with 2 shrimp halves and 2 or 3 avocado slices.
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19
Roll up the crepe into a cylinder.
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20
Cut it into 4 equal pieces, as you would a sushi roll.
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21
Spread 1 tablespoon of the mango sauce on a plate.
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22
Place the sliced roll on top of the sauce.
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23
Repeat with the remaining crepes, filling, and sauce.
