No, we have not actually tried this one, but it is on my radar ever since Chef Sarah suggested it. Tomorrow we will get together to make our own pasta and other yet to be determined delicacies!
Curried Seafood Crepes
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/11761
Curried Seafood Crepes
For the filling
1/2 pound sea scallops, cut into 1/2-inch pieces
1/2 pound scrod fillet, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 carrots, halved lengthwise and cut crosswise into 1/4-inch slices
1/4 teaspoon salt
a pinch of sugar
2 tablespoons all-purpose flour
2 teaspoons curry powder
1 cup milk
2 tablespoons bottled Major Grey’s chutney, minced
fresh lemon juice to taste
1 cup frozen peas, thawed
1 tablespoon minced fresh parsley leaves if desired
For curry crêpe batter:
1 cup all-purpose flour
1 tablespoon curry powder
1/4 teaspoon salt
1 cup chicken broth
2 large eggs
1 tablespoon unsalted butter, melted and cooled
parsley sprigs for garnish
lemon slices for garnish
Make the filling:
In a large saucepan bring 4 cups water to simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round or wax paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butter, stir in the carrots, 2 tablespoons water, the salt, and the sugar, and cook the carrots, covered, over moderate heat for 2 minutes. Remove the lid, cook the carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood. Melt the remaining 2 tablespoons butter in the pan, whisk in the flour, and cook the roux over moderately low heat, whisking, for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking, until it is smooth. Simmer the mixture, whisking occasionally, for 5 minutes, or until it is very thick, and stir in the chutney and the lemon juice. Stir in the seafood carrot mixture, the peas, the minced parsley, and enough of the reserved poaching liquid, by teaspoons, to thin the mixture to the desired consistency. The filling may be made 1 day in advance and kept covered and chilled.
Make 12 cr�pes (procedure follows) with the curry cr�pe batter. Working with one cr�pe at a time, put 2 tablespoons of the filling on one quadrant of each cr�pe, fold the cr�pe in half over the filling, and fold it in half again to form a triangle. Arrange the cr�pes on a buttered baking sheet and bake them in a preheated 400�F. oven for 10 minutes, or until they are heated through. Transfer the cr�pes to serving plates and garnish them with the parsley sprigs and the lemon slices.
To make curry crêpe batter:
In a blender or food processor blend the flour, the curry powder, the salt, the broth, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 15 cr�pes.
To make crêpes:
Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the cr�pe with a spatula, and cook the cr�pe for 1 minute, or until the top appears almost dry. Turn the cr�pe, cook the other side lightly, and transfer the cr�pe to a plate. Make cr�pe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The cr�pes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
