8 crepes, precooked
2 tablespoons butter
1 shallot, chopped
1 clove garlic, crushed
1/4 cup all-purpose flour
1 1/4 cups milk
salt and pepper
8 ounces salmon, poached, skinned, boned and flaked
4 ounces shelled small shrimp or popcorn shrimp, defrosted if frozen
1 tablespoon snipped chives

Preheat the oven to 350°F. Interleave the crepes with sheets of parchment or wax paper. Wrap them with foil to make one or two packages and warm them through in the oven for 10-15 minutes.

Meanwhile, melt the butter. Add the shallot and garlic and cook gently until soft. Sprinkle in the flour, stir it in and cook for a few minutes, stirring, then gradually stir in the milk. Season to taste. Bring the sauce to a boil and cook, stirring frequently, for 5 minutes. Remove from the heat and stir in the salmon and shrimp.

Remove the crepes from the oven. Lay them flat and divide the fish mixture between them, then roll them up. Sprinkle with chives and serve immediately.

SERVES 4