Joan, this recipe calls for just crab but I don't know why you couldn't use a combination of crab and shrimp and/or lobster for that matter.

Stuffed Crepes for Twelve
Source: The Cotton Country Collection - The Junior Charity League of Monroe, Louisiana "A divine dinner or luncheon."

Filling:
1 stick butter
1/2 c. green onions, minced
2 pounds fresh lump crabmeat
1/2 c. vermouth
Salt and white pepper to taste
Dash of garlic powder, optional

Sauce:
2/3 c. vermouth
1/4 c. cornstarch
1/4 c. milk
4 c. hevay cream
Salt and white pepper to taste
2 1/2 c. grated swiss cheese, the more the better
Butter

Filling:
Melt butter in a large skillet. Stir in minced green onion, the crab. Toss lightly and cook a few minutes. Add salt and pepper to taste, and the garlic, if used. Add vermouth and boil rapidly until liquid is almost evaporated. Scrape into a bowl and set aside.

Sauce:
Add vermouth to same skillet and boil rapidly until reduced to 2 Tbl. Remove pan from heat and stir in cornstarch and milk which have been mixed together. Return to low heat and add cream slowly with salt and pepper. Cook several minutes until slightlt thickened. Stir in 1 1/2 c. grated cheese and cook until melted and well blended. Check seasoning.

Filled crepes:
Blend 1/2 the sauce with the crabmeat and check for seasoning again. Don't eat all this tasting:-)! Put a large spoonful on each crepe and roll. Place seam side down in a buttered dish. This recipe will fill 2 large rectangular pyrex dishes. Spoon remaining sauce over crepes and sprinkle with remaining cheese. Dot with butter. Refrigerate. Remove from the refrigerator 30 minutes before baking. Bake 20 minutes at 400 degrees F until hot and bubbly. A little tossed salad, a little white wine, a didning pleasure. This may be frozen.

Basic Crepe Batter

1 c. cold milk
1 c. cold water
4 eggs
1 tsp. salt
2 c. sifted flour
4 Tbl. melted butter

Whirl all ingredients in a blender. Store in refrigerator several hours. Heat a 6 to 7 inch crepe pan or iron skillet until a drop of water dances. Grease thoroughly. Pour scant 1/4 c. batter into pan and swirl rapidly until batter covers the bottom. Immediately pour off batter that does not adhere. Cook until browned, lift edge with fingers; turn. Cook a few seconds on the other side. Regrease and rehaet pan to smoking before each crepe. You may store, well wrapped crepes in the refrigerator with a piece of waxed paper between each crepe. These freeze well so they are worth the time involved. This recipe is for meat or vegetable crepes, not desserts. Yields 25 to 30, 6 or 7 inch crepes.