Crepes With Curried Seafood Filling Recipe
Servings: 4
Ingredients
- 3 lrg Large eggs
- 2 Tbsp. Atkins Bake Mix
- 1 tsp curry pwdr
- 1 Tbsp. heavy cream
- 1 Tbsp. water
- 2 tsp butter
- 1 x carrot cut 1/4" dice
- 1/2 sm celery stalk cut 1/4" dice
- 1/2 lb small shrimp cleaned, deveined
- 1/2 lb scrod or possibly cod fillet cut 1/2" pcs
- 2 Tbsp. butter plus Additional butter for baking
- 2 Tbsp. Atkins Bake Mix
- 2 tsp curry pwdr
- 1/2 tsp salt
- 1/2 c. heavy cream
- 1/2 tsp grated lemon peel
- 2 Tbsp. minced parsley Lemon slices for garnish
Directions
- For Crepes: In a blender, combine Large eggs, bake mix, curry pwdr, cream and water. Blend on high speed till batter is thin and smooth. Heat 1/4 tsp. of the butter in an 8-inch nonstick skillet over medium-high heat, add in 2 Tbsp. batter and swirl pan to coat bottom. Cook till lightly browned on the bottom, about 1 minute. Flip crepe and cook till lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter to make 8 crepes.
- For Filling: Heat oven to 400 degrees. In saucepan, combine carrot, celery and 3/4 c. water and cover. Bring to a boil over high heat, reduce heat to low and simmer 5 min till vegetables are tender. Add in shrimp and fish, cover and cook till shrimp are pink, about 3 min. Remove from heat.
- In a large nonstick skillet, heat butter over medium heat, whisk in the bake mix, curry pwdr and salt. Cook, whisking, till mix bubbles. Drain liquid from cooking shrimp into the curry mix and whisk till smooth. Whisk in cream and lemon peel and simmer till thick, about 5 min. Gently stir in shrimp mix and 1 Tbsp. parsley.
- Butter a shallow baking dish or possibly pan. Arrange a crepe on a plate with first side which was cooked facing down. Spoon about 1/3 c. of shrimp mix (1/8 of whole amount) across the center of side of crepe. Fold sides of crepe over filling and arrange in prepared baking dish. Repeat with remaining crepes and filling. Dot with butter and remaining parsley and bake till heated through, about 5 min. Garnish with lemon slices.
- This recipe yields 4 servings.
- Comments: The crepes can be filled and refrigerated up to a day ahead. Just add in a little extra baking time so they will heat through.
- This recipe is a bit longer than most, as is the ingredient list, but its well worth the little bit of extra work.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 152 | 54% |
| Total Fat 17.08g | 21% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 307mg | 102% |
| Sodium 488mg | 20% |
| Potassium 421mg | 12% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.04g | 1% |
| Protein 27.73g | 44% |
