Cookshrimp in boiling water (or "court bouillon" (herb flavoured broth), if available) until barely cooked. Drain, peel, cut into 3/8" long pieces, and keep warm.
Melt 1 tablespoon butter in a small sauté pan over medium heat. Add endive, 1-1/2 tablespoons cider, salt, and pepper to sauté pan and cook endive until translucent. When cooked, drain endive into a strainer, reserving the juices.
In the same sauté pan, melt the last tablespoon butter. Sauté scallops until cooked through and the surfaces browned. Remove from pan and slice scallops into 3/8" thick pieces. Combine scallops, endive, and shrimp and keep warm.
In the same sauté pan, add the reserved cooking juices, 75 milliliters cider, heavy cream, honey, salt, and pepper. Bring to a low boil and reduce to a sauce-like consistency.
Place half the seafood mixture in the center of each crêpe. Fold in the edges and roll each crêpe up to enclose the filling. Place the crêpes on a baking sheet and heat the filled crêpes in the oven for 10 minutes.
Divide the sauce among heated serving plates and place a heated, filled crêpe in the center of each plate. Serve immediately.