In a large saucepan, melt 1 tablespoon butter over medium heat. Add red pepper, garlic and lemon peel; cook 1 minute. Add shrimp and scallops, continue to cook just until scallops turn opaque and shrimp turns pink. Turn into a bowl; set aside.
In same pan, melt remaining butter over medium heat; stir in flour until combined. Whisk in whipping cream, stirring continuously until mixture boils and thickens. (Mixture will be very thick.) Stir in seafood and herbs; gently heat through. Add lemon juice to taste, salt and cayenne pepper. If necessary, thin mixture with whipping cream or lemon juice.
Heat crepes if you wish before filling. Fill each crepe with about 2/3 cup filling. Roll up and serve immediately.