Q: Oh, my goodness! If you want to taste and savor the wonderful flavor of a great seafood crepe, you must make a stop for lunch at Marietta's Traveling Fare on Mill Street. It's a specialty it offers only on Tuesdays. My mouth waters when I just think about how delicious the crepes are. I will be forever indebted to you if you can obtain the recipe so other readers and I can try to create this wonderful dish for our families.

-- Patsy Elrod, Smyrna

A: Paul Lubertazzi, the chef/owner, was happy to share the seafood crepe recipe for this lunchtime specialty. Traveling Fare, known for its catering, is open for lunch, 11 a.m.-2 p.m. Mondays through Fridays. In this special offering, seafood and broccoli are cooked in a light white sauce and layered inside crepes. To give the cream sauce a light seafood flavor, use shrimp or other seafood base, available in the soup section of the grocery store. This dish can also be served with rice or pasta.

Lubertazzi makes his crepes in large batches and couldn't break down his crepe recipe to a small quantity suitable for family servings, so we've included a basic recipe.

-- Jeanne Besser for the Journal-Constitution

BREAD

Crepes

Makes 7 servings

Preparation time: 10 minutes, plus 30 minutes to rest

Cooking time: 30 minutes

1 cup all-purpose flour

1 cup milk

1/2 cup lukewarm water

4 large eggs

4 tablespoons butter ( 1/2 stick), melted

1 teaspoon salt

In a blender or food processor, combine flour, milk, water, eggs, butter and salt until well blended. Transfer to a bowl or measuring cup and cover with plastic wrap. Let stand for 30 minutes. Place a small nonstick skillet over medium heat and coat with nonstick spray.

Stir batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so the batter forms an even, thin layer. Cook until the top is set and the underside is golden. Turn the crepe over and cook until the second side is lightly browned. Remove to a piece of wax paper. Continue cooking, stirring the batter before starting each crepe. Stack finished crepes between sheets of wax paper. -- Adapted from "The Joy of Cooking"

Per serving: 178 calories (percent of calories from fat, 51), 6 grams protein, 16 grams carbohydrates, no fiber, 10 grams fat, 127 milligrams cholesterol, 421 milligrams sodium.

MAIN DISH

Seafood Mix for Crepes

Makes 7 servings

Preparation time: 15 minutes

Cooking time: 15 minutes

1 1/4 pounds imitation crab meat, flaked

1 pound cooked shrimp, peeled and deveined

2 cups lightly cooked broccoli florets, cut into bite-size pieces

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups milk

1/2 tablespoon seafood base

1/4 teaspoon dried dill, or to taste

1/4 teaspoon white pepper to taste

In a bowl, combine crab meat, shrimp and broccoli. Set aside.

In a saucepan over low heat, melt butter. Add flour and cook, whisking constantly just until smooth and translucent, 1 to 2 minutes. Set aside.

In a separate pan, bring milk, seafood base, dill and pepper to a light boil, stirring frequently. Add flour mixture and stir until smooth, 1 to 2 minutes. Cool slightly and add half the mixture to the seafood, reserving the rest.

Fill crepes with seafood mixture and top with remaining sauce.

Per serving: 317 calories (percent of calories from fat, 39), 28 grams protein, 20 grams carbohydrates, 1 gram fiber, 14 grams fat, 177 milligrams cholesterol, 993 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.