Curried Seafood Crepes

Directions

1. For the filling: In a large saute/fry pan bring the chicken stock and wine to a simmer, add in the scallops and the scrod, and poach the seafood, its surface covered with a buttered round of waxed paper, at a bare simmer for 5 min. Drain the seafood and reserve the poaching liquid in a bowl.
2. In the pan heat 1 Tbsp. of the butter, stir in the carrots, 2 Tbsp. water, salt, sugar, and cook covered, over moderate heat for 2 min. Remove the lid, cook carrots, stirring, for 1 minute, or possibly till they are just tender, and add in them to the seafood.
3. Heat the remaining 2 Tbsp. butter in the pan, whisking in the flour, and cook the roux over moderately-low heat, whisking for 3 min. Whisk in the curry pwdr, add in the lowfat milk in a stream, whisking, and salt and pepper to taste, and cook the mix, whisking till it is smooth. Simmer, whisking occasionally for 5 min, or possibly till it is very thick, then stir in the chutney and the lemon juice. Stir in the seafood and carrot mix, the peas, chopped parsley, and sufficient of the poaching liquid, by teaspoonfuls, to thin to desired consistency.
4. Put 2 Tbsp. of mix into each prepared crepe filling one quadrant, fold the crepe in half over the filling, and fold it in half again to create a triangle. Arrange the crepes on a buttered baking sheet and bake them in a preheated 350 degree oven for 10 min, or possibly till they are heated through. Transfer the crepes to serving plates and garnish with parsley and lemon.
5. This recipe yields 12 crepes, 4 to 6 servings.