How To make Curried Seafood Crepes
for the filling: 2 cups chicken stock
2 cups dry white wine
salt 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 pinch 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
1 recipe curry crepe batter (recipe
-- follows) parsley sprigs for garnish lemon slices for garnish
For the filling: In a large saute pan bring 4 cups water to a simmer, add the s callops and the scrod, and poach the seafood, its surface covered with a butter ed round of waxed 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 butt er, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, ov er moderate heat for 2 minutes. Remove the lid, cook carrots, stirring, for 1 m inute, or until they are just tender, and add them to the seafood. Melt the rem aining 2 tablespoons butter in the pan, whisking in the flour, and cook the rou x 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, whisking occasionally for 5 minut es, or until it is very thick, then stir in the chutney and the lemon juice. St ir in the seafood and carrot mixture, the p! ! ! eas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thi n to desired consistency. Put 2 tablespoons of mixture into each prepared crepe filling one quadrant, fold the crepe in half over the filling, and fold it in half again to form a triangle. Arrange the crepes on a buttered baking sheet an d bake them in a preheated oven for 10 minutes, or until they are heated throug h. Transfer the crepes to serving plates and garnish with parsley and lemon.
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Savoury Crepe with spicy Prawn Filling
The Perfect paper thin delicious crepe with a spicy Prawn filling! Ohh sooo Goood! Thanks for your subscription, shares and likes! ❤️
Savoury Crepes with Spicy Prawn Filling
Crepes
Ingredients
1 cup flour
2/3 teaspoon salt
2 cups skim milk
6 eggs
2 teaspoons sugar
1/2 cup water ( to adjust consistency of batter)
Method
In a mixer whisk eggs until light and fluffy with whisk attachment. Add milk and sugar and blend in. Lastly add flour and salt mix a little at a time until thin batter forms. Cook on preheated griddle until fry on top and golden brown under.
Spicy Prawn Filling
Ingredients
2 medium onions diced
2 cayenne peppers slit
1/2 teaspoon curry powder
2 Tablespoons teaspoon dill (save some for garnish)
Salt
340 g bag of frozen prawns (fresh if available)
1/2 teaspoon crushed ginger/garlic mix
1/2 teaspoon cumin
1/2 teaspoon mustard
2/2 teaspoon turmeric
3 Tablespoons Extra Virgin olive
Method
In a sauce pan sauté onions as peppers in oil. Add spices and stir. Add ginger/garlic prawns and dill and stir. Ready when all moisture disappears. Fill crepes and serve hot. Sprinkle with chopped fresh dill for garnish.
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Margie's Crab casserole in a Grain Free Mama's Organic Garlic & Onion Crepe, all tied up to make a little bowl! Creative and festive! A great seafood dish to have during the holidays and all year long!
Grain Free Mamas produces baking mixes that allow you you to make deliciously delectable desserts that were gluten free, grain free, sugar free and still tasty, for the whole family fright from your own kitchen.
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