Curried Seafood Crepes

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