Crepes:

Make crepes ahead of time by mixing and whisking in all ingredients in a mixing bowl . Note: avoid lumps by adding flour bit by bit

Let stand for 1/2 hour

Warm up a frying pan, grease it with butter

When butter has foamed and pan is hot, add enough dough so that a light layer covers the bottom of the pan

when crepe starts to bubble, turn over and wait 15 seconds.

Slide off onto plate and repeat

Filling:

Steam mussels and pick out each when shells open. Reserve mussels and the stock

Drain cans of clams reserving the clam liquor

Cook shrimp with bayleaf in salted boiling water (for 2 minutes. Cut in half lengthwise and reserve

Fry shallots in 2 tbsp butter until soft , add the shrimp, parsley and sherry

Raise heat , add mussels, clams and heavy cream, salt and pepper

Take pan off heat and beat in the egg yolk

Let cool

Finishing:

Garnish each crepe with 2 tbsp of mixture, fold and set in baking dish

Prepare a bechamel by melting 2 tbsp of butter, adding two tbsp of flour while whisking to avoid lumps and gradually whisking in 1 cup of reserved clam liquor  mussell water, and sherry.

Mix in heavy cream slowly and then taste for salt and pepper

Pour bechamel on crepes, sprinkle with cheese and a few chunks of butter and bake at 450 for 1/2 hour

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