FILLING:
1/4 cup margarine
2 cloves garlic, pounded
1/4 cup onions, diced
1 cup scallops, diced
1 cup shrimps, diced
1 cup crabmeat, flaked
1/2 cup celery, chopped
salt, pepper, vetsoin to taste
1 egg, slightly beaten
16 pieces crepes

CREPES:
2 eggs
1 1/2 cups water
1/2 tsp. salt
1 tbsp. oil
1 cup cornstarch

WHITE SAUCE:
1/2 cup margarine
1/4 cup cream of mushroom powder
2 cups water
1 cup evaporated milk
salt, pepper, vetsin to taste
1/4 cup grated cheese

Filling:
Saute garlic and onions in margarine until tender. Add scallops, shrimps, crabmeat. Simmer until done. Add celery and simmer for two minutes more. Season to taste. Add slightly beaten egg and stir until thick. Let cool.

Crepes:
Beat eggs slightly. Add rest of ingredients and mix. Cook in teflon pan in 1/4 cup portions. Make 16 pieces.

White sauce:
Melt margarine in saucepan. Add mushroom powder. Add water and milk. Simmer until thick. Season to taste. Set aside.

To assemble:
Place filling in crepe and roll. Arrange one layer in pyrex dish. Pour 1/2 of sauce and arrange another layer on top. Pour the rest of the sauce. Grate cheese on top. Bake at 350 degrees for 15 to 20 minutes or until bubbly.