SEAFOOD CREPES, ASHTON STYLE, #160

INGREDIENTS:
     1 1/2 lbs of fish bones
     2 qts of water
     1 lb of cod fish
     1 lb of medium shrimp
     1 lb of fresh mussels out of the shell
     1 lb of fresh small neck clams out of
     of the shell
     1 lb of bay scallops
     2 tbls of Millers chicken base
     2 cups of  half and half
     1/2 cup of sherry wine
     1/3 cup of virgin olive oil
     1 cup of sparkling sweet white wine
     1 stick of unsalted butter
     2 tbls corn starch
     6 cloves of garlic minced
     1 cup of creme fraiche
     2 tsp of paprika
     1 tsp of ground white pepper
     2 tbls of parsley
     14 crepes from recipe below
DIRECTIONS:
     1. pour 2 qts of water into  a large
         sauce pan
     2. add the fish bones and chicken base
     3. simmer for 1 hr then remove the fish
         bones
     4. pour the olive oil into a large fry pan
     5. cut the butter into pieces and add to
         the fry pan and stir until well incorpated
         but not dark in color
     6. add the sparkling white wine and stir in
         until well incorporated
     7. cod, shrimp, scallops, mussels,
         and clams, paprika, and saute about a half an hour
         until slightly brown, remove and set aside
     8. add the minced garlic and parsley, and
        continue stiring until slightly brown
     9. add the sherry wine and stir well
     10. add the half and half and stir well
    11.add the corn starch and stir in until
         slightly thickened
    12. add the seafood back into the fry
          pan and stir well

HOW TO MAKE THE 14 CREPES:
     INGREDIENTS:
          1 cup all purpose flour
          2 large eggs
          1 additional egg yolk
          3/4 cup whole milk
          1/3 cup melted butter
          a pinch of salt
          3/4 cup of water
          (melted clarified butter for
          each pan as you make the
          crepes)
DIRECTIONS:
     1. using a Kitchen Aide mixer,
         add the cup of flour, eggs, egg
         yolk, melted butter, and salt
    2. mix at high speed about 30 seconds
        so batter is smooth
    3. add the water and continue blending
        until batter is very smooth
    4. cover with plastic and keep in the
        refriderator about an hour or so
    5. using a crepe pan, (I use a non stick
       pan as it helps to keep it from sticking)
       over moderate heat,
        brush the pan with clearified butter
    6. using a ladle, add about 4 tbl of batter
        and make a thin coat of batter in the pan
    7. tilt the pan  as quickly as possible and
        you should have a 7 inch or so crepe in
        about 45 seconds then flip the crepe over
        and bake about 45 seconds again and slide
        it onto a rack or pan until all the crepes are
       made
    8. you can save the crepes in the refridgerator
    9. now you can spoon the seafood on the crepe
       and roll over and place on a plate
  10. you can now mix the creme fraiche and half
        the sparkling white wine and pour over the the
        filled crepe.
 11. repeat the process until all the seafood is used
 12. you should use 2 crepes per serving and this
       should serve 7 persons