Tilapia Crepes

Make crepe batter with flour, 1 cup milk, 2 eggs and some melted butter or EVOO. Let it rest in fridge.
Sautee Mirapoix (onion, carrot and celery chopped) and chopped asparagras with 2 cloves garlic. Once sweated down, add 1/2 cup clam juice and 1/4 cup sherry. Cook about 3-5 minutes till vegs are tender. Add chopped Tilapia fillets on top of vegs. Cover and cook about 5 minutes. Push aside solids and whisk in 1 TBSP flour and 1 TBSP dijon mustard into remaining wine/clam juice. If you like creamy stuff you could add in a splash of cream too. 
Cook crepes divide fish mixture into 4 portions. Roll up in crepes. 

I use a pre-packaged Bearnaise sauce mix that I pump up with Chopped fresh Taragon.