Recipe: Seafood Crepes

`INGREDIENTS:`
SEASONING MIX: 1 teaspoon salt	1/2 teaspoon white pepper	1/2 teaspoon ground red pepper (preferably cayenne)
1/4 teaspoon dried sweet basil leaves	1/8 teaspoon dried thyme leaves	1/8 teaspoon dried oregano leaves
4 tablespoons unsalted butter	1/4 cup finely chopped onions	1/2 cup finely chopped green onions
1 tablespoon all-purpose flour	1-1/4 cups heavy cream	1/2 pound lump crabmeat (picked over)
1 pound peeled crawfish tails	3/4 pound peeled medium shrimp	12 crepes

`1`	Prepare crepes up to 2 hours ahead.
`2`	Combine the seasoning mix ingredients in a small bowl and set aside.
`3`	Heat the serving plates in a 250 F oven.
`4`	Melt the butter in a 2-quart saucepan over high heat. Add the onions and saute until they start getting tender, about 2 to 3 minutes, stirring occasionally. Add the seasoning mix and cook about 1 minute, stirring occasionally. Add the green onions and flour, stirring until flour is completely blended into the butter. Then stir in the cream and bring to a boil, stirring frequently. Add the crabmeat; return to a boil, stirring often and leaving crabmeat lumps intact as much as possible. Reduce heat and simmer until sauce has thickened slightly, about 1 minute, stirring almost constantly. Retrun heat to high. Add the crawfish and shrimp and cook just until shrimp are plump and pink, crawfish and shrimp and cook just until shrimp are plump and pink, about 2 to 4 minutes, stirring often; remove from heat and serve immediately.
`5`	To serve for a main course, one at a time place 2 crepes on each heated plate; fill each crepe with a scant 1/3 cup filling, then fold crepe in thirds. Spoon a little extra filling on top. For an appetizer, serve 1 crepe per person. These crepes may alson be topped with a spoonful of Hollandaise Sauce.