Finely chop mushrooms, red onion and raw shrimp (if using) to about the same size.  Reserve for use later.

In a sauce pan over medium heat, melt butter till is bubbles.  Careful here, don't let it burn.  Once the butter is bubbly, sift in the flour while constantly stirring. Like making a white sauce.

Once the flour and butter (roux) has cooked for a couple of minutes, slowly stir in the milk.

Once the milk is blended well with the roux and this sauce thickens add the wine.  Continue to cook a couple of minutes, stirring as you go.  Reduce heat to medium-low.

You should have a nice white wine sauce at this point.  Now, add your onion and garlic and cook another few minutes or until the onion is tender.

Add half of the grated cheese to the sauce and stir until melted and blended in.  Remove pot from the heat at this point.  Let cool slightly.

Now,stir in the herbs (tarragon or dill), mushrooms and shrimp.  Taste for seasoning.  Transfer the filling for your pot into a bowl and begin assembly.

Preheat oven to 200° C (390° F).

Begin by placing a pannkaka/crepe on a flat surface such as a large plate.

Now place a quarter of the White wine seafood sauce (filling) on the center of the crepe. See note 4.

Next, fold the two sides inward toward the center of the crepe, like making a burrito.

Roll the top of the crepe towards you to cover the filling.

Roll over another quarter of a turn.  Here is where you tuck in the edges and get ready for the final turn.

Complete the turn and make sure the seam is down.  Repeat for a total of four crepes.  See note 4.

Place the crepes, seam down, in a oven pan of choice and sprinkle with the rest of the cheese. Feel free to add or subtract cheese to your liking.  Place pan with the crepes on the middle rack of preheated oven for 12-15 minutes.

Serve hot with a fresh garden salad and some fresh asparagus or veggies of choice.