||Preheat oven to 350 degrees.
Heat sauté pan over medium high heat and melt butter. Sauté shallots until tender, about 3 minutes. Add garlic and cook about 2 minutes. Add shrimp. Cook until pink. Pour in the wine and add the dill, cook about 4 minutes. Transfer shrimp to a pan to cool completely. Roughly chop the shrimp, place in a bowl. Mix in crabmeat, chives, and boursin. Divide the mix evenly between the crepes. Place the mix closer to one end of the crepe. Roll the crepe over the mix. Wrap crepes (two per person) in aluminum foil and heat in the oven for about 6 minutes. Take crepes out of the oven, unwrap, and cut in half. Top crepes with cream sauce, red pepper vinaigrette, chives, and black pepper.
Place all ingredients in a mixer with a whisk attachment. Whip until all blended and smooth.
Red Pepper Vinaigrette
Roughly chop peppers and place in a processor. Add vinegar, garlic thyme and chili flakes. Process until smooth. Slowly add oil until completely emulsified. Adjust seasonings with salt and pepper to taste.