Clean shrimp, reserving shells. In a small pan add shells to clam juice. Simmer for 15 minutes and strain, reserving liquid. Discard the shells and put the reserved liquid into a pot.

Add celery and simmer for 10 minutes then rise to a boil. Add shrimp, reduce heat and simmer for ONE minute then strain, reserving liquid, and put shrimp and celery in ice water to chill, remove. Cut shrimp into three pieces.

Melt butter and add flour gently cooking for three minutes. Add salt, pepper, and nutmeg. Whisk in milk and cook until smooth. Add 4 oz reserved clam juice, simmer, and taste. If the sauce is too thick, whisk in more clam juice as desired.

Remove about 3/4 cup of sauce, set aside, and keep warm. Into the remaining sauce, stir in shrimp and celery, then remove from heat. Assemble ASAP to not overcook shrimp.

Fill crepes with the mixture, fold and place seam side down in a broiler proof plate or pan Spoon over the reserved sauce and sprinkle cheese as desired. Broil until lightly browned.

Served with a white wine.