Seafood and Leek Crepes

Garnish 1/4 cup leek, green only, sliced3 tablespoons saltCrepes3 eggs1 1/4 cups milk 3/4 cup flour 1/4 cup fresh chives, chopped1 teaspoon saltPepper to tasteSeafood filling2 tablespoons salad oil, divided3 tablespoons chopped shallots, divided5 tablespoons white wine, divided3 clams 3 mussels 2 scallops, medium dice4 shrimp, peeled, deveined, medium diceSalt and pepper to taste1 tablespoon garlic, chopped 1/2 small carrot, thinly sliced2 ribs celery, thinly sliced 1/4 leek, thinly sliced 1/4 cup heavy creamFor the garnish: Bring small pot of water to boil and add salt. Add sliced leeks to pot for 5 seconds; remove and plunge in cold water. When cool, drain and pat dry. Set aside.For the crepes: In a medium bowl, combine eggs, milk, flour, chives, salt and pepper, whisking until smooth. Batter will be thinner than pancake batter. On low heat warm an 8-inch nonstick skillet, coat with cooking spray. Measure 2 tablespoons batter into the pan and swirl to coat bottom of pan. Cook about 2 minutes, trying not to brown them; flip over and cook about 30 seconds. Remove and continue with remaining batter, stacking crepes with waxed paper in between.For the filling: Heat sauté pan, add 1 tablespoon salad oil. Saute 2 tablespoons shallots slightly. Add 2 tablespoons white wine, mussels and clams, cover and steam about 3 minutes or until open. Remove, cool and dice. Season scallops and shrimp with salt and pepper to taste. Heat remaining oil in sauté pan and cook until very lightly colored, about 2 minutes. Add remaining chopped shallots, garlic, carrot, celery and leek and sauté lightly until soft. Add 3 tablespoons white wine, reduce until dry; add cream and bring to boil. Reduce heat and simmer 2 minutes. Season with salt and pepper to taste. To assemble: Place crepe on plate. Onto one half spoon 3 to 4 tablespoons seafood mixture. Fold crepe in half, then fold in sides and roll like a burrito. Cut in half on an angle, garnish with excess sauce from seafood mixture and blanched leeks. Continue with remaining crepes.Serves four to five.Nutrition values per serving: 292 calories, 16 g fat (5 g saturated), 23 g carbohydrates, 1 g fiber, 13 g protein, 23 mg cholesterol, 609 mg sodium.Chef Marc Montagna, Bistro Kirkou, Lake Zurich