Crepes
1½ cups all-purpose flour
1 tbs sugar
½ tsp. baking powder
½ tsp. salt
2 cups milk
2 eggs
2 tbs. melted butter
½ tsp. vanilla

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-8 inch skillet; heat over medium heat until bubbly. Pour ¼ cup of the batter into skillet; immediately rotate skillet until thin film covers bottom.
Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Cover and set aside.

Seafood Filling
1 cup white wine
1 lb. large sea scallops
¼ cup butter
1 small onion (diced)
3 oz. mushrooms (sliced)
3 tbsp. flour
1 cup heavy cream
1/3 cup sherry
½ tsp. salt
½ tsp. white pepper
½ tsp. paprika
1½ cups cooked small shrimp
½ cup grated Swiss cheese
½ cup grated medium cheddar
¼ cup freshly grated Parmesan cheese
6 crepes

Heat the wine in a sauce pan, add the scallops, simmer for 6 minutes, remove scallops from liquid, reserve the liquid.
In a sauce pan heat the butter and sauté the onion and mushrooms until tender. Add the flour and cook for 2 minutes. Add the cream, sherry, seasonings, simmer until thickened. Drain the scallops and add them to the sauce along with the shrimp, combine thoroughly. Preheat the oven to 400°.
Divide the mixture among the crepes and roll. Place on a greased casserole dish. Sprinkle with the cheeses. Bake for 10 minutes and serve at once.