Crab and Shrimp Crepes

Crepes:
2 eggs
2/3 cup milk
1 tablespoon melted shortening
1/2 cup sifted flour
1/2 teaspoon salt
1 teaspoon sugar

Béchamel sauce:
4 Tbsp. clarified butter
4 Tbsp. flour
2 cups milk
1/2 cup shredded Gruyere cheese
1/4 tsp. coarse salt
Freshly ground pepper

Crab and shrimp filling:
1 Tbsp. butter
1 Tbsp. thinly sliced green onion
2 Tbsp. finely minced onion
1/4 lb. fresh lump or regular crab meat
1/2 lb. cooked medium shrimp, halved lengthwise

Crepes:
Beat eggs thoroughly, add milk and shortening.
Sift flour with salt, sugar, and add to egg mixture with hand beater until smooth.
On griddle heat little shortening.
Drop batter 5" round cooked on both sides until light brown.
Sauce and filling:
Combine clarified butter and flour in saucepan.
Bring to simmer over medium heat.
Cook, stirring occasionally, until flour taste is gone, about 2 to 3 minutes.
Remove from heat.
Bring milk to boil.
Whisking constantly, add hot milk to flour mixture; continue whisking until smooth.
Put saucepan over low heat and simmer until smooth and thick, about 20 minutes, stirring frequently.
Remove sauce from heat.
Stir in cheese and season with salt and pepper to taste.
Taste and adjust seasoning; mixture should be well seasoned.
Sauce will be thick.
Melt butter in large skillet over medium heat.
Add green onion and onion.
Cook until softened, about 3 minutes.
Add crab meat and shrimp and stir mixture.
When warm, add all but 3/4 cup Béchamel Sauce.
Mix well and heat through.
Lay 2 crepes at a time on work surface.
Spoon about 1/3 cup warm Crab and Shrimp Filling over one half of each.
Fold in half to close.
Place crepes side by side on greased baking sheets.
Repeat with remaining crepes.
Spoon remaining Béchamel Sauce over crepes, dividing evenly.
Tent with foil and bake at 350 degrees until warm, about 10 minutes.
Remove foil.
Bake 2 to 5 minutes more until sauce is bubbling.
Garnish with parsley. Serve warm.