Shrimp and Scallop Crepes

In a blender, combine milk, flour, eggs, and melted butter. Blend until completely smooth, about 1 minute. Cover and let the batter rest at room temperature for 30 minutes. (30 minutes)

Lightly coat a crepe pan or nonstick skillet with melted butter. Heat over medium heat. Pour in 1/4 cup of crepe batter and immediately swirl the pan to distribute the batter evenly in a thin layer. Cook until the edges begin to lift and small brown spots appear on the bottom, 1-2 minutes.

Carefully loosen the crepe from the pan using a thin spatula and gently flip. Cook for another 1-2 minutes, until lightly golden. Slide the crepe onto a plate. Repeat with the remaining batter, re-buttering the pan as needed and stacking the cooked crepes on the plate. (2-4 minutes)

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and scallops, and cook until the shrimp are pink and opaque and the scallops are golden brown, about 2-3 minutes. Remove from the skillet and set aside. (2-3 minutes)

Melt 1 teaspoon of butter in the same skillet over medium-high heat. Add the mushrooms and green onions and sauté until the mushrooms are tender and lightly browned, 3-4 minutes. Remove from heat and set aside. (3-4 minutes)

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and lightly golden, about 2 minutes. (2 minutes)

Gradually whisk in the milk and chicken broth, ensuring no lumps form. Continue whisking until the sauce is smooth and thickened, about 3-5 minutes. If the sauce is too thick, add a little more milk to reach desired consistency. (3-5 minutes)

Stir in the Swiss cheese, white wine, and sherry. Continue stirring until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Remove 2/3 cup of the sauce and set aside. Add the cooked shrimp, scallops, mushrooms, and onions to the remaining sauce in the saucepan. Stir gently to combine and heat through. (2 minutes)

Spoon about 1/4 cup of the seafood filling across the lower third of each crepe. Roll the crepes up jelly-roll style and arrange them on a serving platter. Drizzle with the reserved sauce and garnish with additional sliced green onions, if desired. Serve immediately.