Ingredients (filling):

1/2 lb shrimp
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced tomato
1 chicken flavoured bouillion
1/4 cup all purpose flour
1/4 cup heavy cream
1 tsp. curry powder
1 tsp. chillie powder
1/2 tsp. salt

Method:
Boil the shrimp in two table spoons of water. Drain and chop into
small pieces. Stir fry the celery, onion, tomato. Over low heat add
the flour, chilli and curry powder. slowly add the chicken buillion
mixed in the water drained from the boiled shrimp. When thickened
leave it to cool.

In a covered blender, blend the mixture until smooth. Return the
mixture into a saucepan and add the shrimp, salt and heavy cream.

Ingredients (crepes):
2/3 cups all purpose flour
1 1/2 cups milk
3 eggs
1/2 tsp salt
1 tbsp melted margarine
grated cheese (optional)

Method:
In medium bowl beat all the ingredients except the cheese.
The batter should be a little thinner than for pancakes.
Refrigerate for one hour. Spoon the batter on to a hot skillet
and make each pancake.

Fill each pancake with a spoon full of filling and roll up.

Optional :
Arrange all the pancakes in an oven proof dish. Sprinkle the
cheese on top of the pancakes and just before serving, pop
in the Microwave for 1 minute.