Crepes with Curried Seafood Filling Recipe

DIRECTIONS

1. For crepe batter: In a blender, combine eggs, 2 tablespoons baking mix, 1 teaspoon curry powder, 1 tablespoon cream and 1 tablespoon water. Blend on high speed until batter is thin and smooth.
2. To make crepes: Melt 1/4 teaspoon of the butter in an 8-inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom, about 1 minute. Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter to make 8 crepes.
3. For filling: In saucepan, bring 3/4 cup water to a boil. Add shrimp and fish, cover, reduce heat to low and simmer until shrimp are pink, about 3 minutes. Remove from heat and strain, reserving cooking liquid.
4. In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Small dice the carrots and celery.  Saute them with the curry powder until soft, about 3 minutes. Sprinkle 2 tablespoons baking mix over vegetables and whisk out any lumps, cooking until mixture bubbles, about 2 minutes.
5. Add reserved cooking liquid and bring to a boil for 3 minutes, whisking constantly. Add 1/2 cup cream and lemon zest and simmer, whisking constantly, until reduced and thick, about 15 minutes. Turn off heat and gently stir in shrimp mixture and chopped parsley. Season with salt and pepper and set aside.
6. To assemble and bake crepes: Preheat oven to 400°F. Grease a shallow baking dish or pan with remaining butter. Arrange a crepe on a plate with first side that was cooked facing down.
7. Spoon about 1/3 cup of shrimp mixture (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. Pour remaining cream over the crepes and bake until heated through and bubbly, about 10 minutes. Turn oven broiler on and broil crepes for 2-3 minutes, until tops are deep golden brown. Garnish with lemon wedges.