What a great choice I made by visiting Entrées of EstherB a recipe that has not paid a single dish but with 2 other all delicious, all First, the pancakes for 2 people then there was the sauce I gave my niece the next day she would have served for a vol-au-vent, she regaled again, for my I did share the warm sauce into a pan and I added rigatoni I had in the freezer, it was ready in minutes and still a treat! I think the remaining pancakes I've eaten for breakfast or rolled with brown sugar or maple syrup and fruit, making another meal. Thank you Esther ! 
Servings: 1 recipe of dough makes about 18 pancakes than 6 inches (15 cm) and
1 recipe sauce shrimp topped pancakes about 6 by 6 inches (15 cm)
Ingredients
CREPE BATTER:
1 1 / 2 cup (180 g) flour 2 eggs
1 / 4 c . Tea (cc)
salt 1 / 4 cup (60 ml) of water
1 1 / 4 cup (310) Milk
UAA EC SHRIMP:
4 c. tablespoons butter 4 tablespoons
of flour
1 1 / 2 cup (375 ml) milk (France, plus ½ cup chicken broth)
1 cup (200 g) shrimp (France 1 ½ cup)
(France, 4 clips lobster) 1 tablespoon
tablespoons butter 2 tablespoons
chopped green onions
Salt, pepper and thyme (to taste)
Grated Mozzarella to brown
1) Method for pancakes: Combine flour, salt and water to make a thin paste and finish with the milk. Mix well.
2) Allow to cool about 1 hour.
3) Cook each crepe two sides in a little oil.
4) Method for the sauce: Melt the butter in a saucepan. Add flour, mix and cook 2 to 3 minutes.
5) Pour the hot milk gradually, stirring.
6) Cook and season to taste.
7) Cook the shallots and shrimp together, then add to mixture.
8) Garnish each crepe 1 to 2 tablespoons shrimp sauce and roll.
9) Place in a hot dish, pour a spoonful of sauce, sprinkle with grated cheese and bake in oven for 5 to 8 minutes. Source Esther B
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