Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Med WHITE SAUCE |
| ¼ cup | Dark rum |
| ¼ cup | Snipped parsley |
| 2 tablespoons | Fresh lemon juice |
| ¼ teaspoon | Dry mustard |
| \N \N | Salt & white pepper to |
| \N \N | Taste |
| 3 cups | Bite sized pieces fish |
| \N \N | (cooked crab, lobster, |
| \N \N | Shrimp, scallops or cooked |
| \N \N | Fish) |
| ½ cup | Grated Parmesan cheese |
| 12 \N | Crepes, each 6\" in diameter |
Combine in saucepan 1½ cups med White Sauce with all ingredients except crepes, heat. Spoon mixture into each crepe, fold. Place crepes in greased 8*11" baking dish; spoon remaining med White Sauce over rolled crepes & sprinkle with Parmesan cheese. Bake in 350 oven for 20 minutes or until golden brown.
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