Curried Seafood Crepes
| Yield: | 1 Servings |
| Categories: |
| For the filling: | ||
| 2 | c | Chicken stock |
| 2 | c | Dry white wine |
| Salt | ||
| 1/2 | lb | Sea scallops, cut into 1/2-inch pieces |
| 1/2 | lb | Scrod fillet, cut into 1/2-inch pieces |
| 3 | tb | Unsalted butter |
| 2 | Carrots, halved lengthwise and cut crosswise into 1/4-inch slices | |
| 1 | pn | Sugar |
| 2 | tb | All-purpose flour |
| 2 | ts | Curry powder |
| 1 | c | Milk |
| 2 | tb | Bottled major grey's chutney, minced |
| Fresh lemon juice to taste | ||
| 1 | c | Frozen peas, thawed |
| 1 | tb | Minced fresh parsley |
| 1 | Recipe curry crepe batter (recipe follows) | |
| Parsley sprigs for garnish | ||
| Lemon slices for garnish |
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