Coconut-Curry Seafood Crêpes

By Sunset
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3 1/2 cups fat-skimmed reduced-sodium chicken broth

1/2 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed

1/2 pound boned, skinned salmon fillet, rinsed

About 1/4 cup (1/8 lb.) butter or margarine

1 onion (about 8 oz.), peeled and minced

6 tablespoons all-purpose flour

1 1/2 cups coconut milk

Salt and pepper

1/2 pound shelled cooked crab

Curried Crêpes

1 tablespoon minced fresh cilantro

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