Curried Seafood Crepes
Submitted by sapporo
Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is where French finesse meets the spice cabinet, and the results are absolutely stunning.
Sea scallops and scrod get gently poached, then folded into a curry-laced bechamel enriched with chutney and a squeeze of lemon. Tender carrots and sweet green peas round out the filling before it’s spooned into crepes, folded into neat triangles, and baked until heated through.
It’s the kind of dish you bring out when you really want to show off. Garnish with parsley and a twist of lemon and let your guests do the talking.
Chef Tips
- Poach the seafood at a bare simmer, not a boil. Scallops and scrod are delicate and will turn rubbery if the water is too aggressive.
- Save the poaching liquid. You’ll use it to thin the filling to the right consistency. Add it by the teaspoon so you don’t overshoot.
- Make the crepes ahead of time. They keep well wrapped in the fridge for a day and come to room temperature quickly.
- The curry sauce should be very thick before you add the seafood. It loosens as the filling heats, and thin sauce means soggy crepes.
Ingredients
Directions
For the filling: In a large sauté 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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