Crepes with Curried Seafood Filling
5.7g
Net Carbs
18.8g
Protein
23.2g
Fat
3.0g
Fiber
310
Calories
Ingredients:
- 1 medium Carrot
- 1 fruit (2-1/8" diameter) Lemon
- 1/2 fluid ounce Water, tap
- 2 tablespoons Parsley
- 1 tablespoon Cream, heavy, liquid
- 3/4 cup (8 fluid ounces) Water, tap
- 1/2 teaspoon Lemon Zest
- 1 tablespoon Curry Powder
- 16 tablespoons Cream, heavy, liquid
- 3 large Eggs (Whole)
- 1/2 pound Shrimp
- 1/2 pound Atlantic Cod
- 4 tablespoons Unsalted Butter Stick
- 1/2 stalk, medium (7-1/2" - 8" long) Celery
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. You will need 4 tablespoons total.
- 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.
- To make crepes: In an 8-inch nonstick skillet over medium heat, melt 1/4 teaspoon of the butter, add 2 tablespoons batter and swirl pan to coat bottom. Cook covered until lightly browned on the bottom, about 1 minute. Flip crepe and cook uncovered until lightly browned (about 30 seconds). Transfer to a plate. With pan off the heat, brush with another ¼ teaspoon butter and repeat steps above with remaining batter and butter to make 6 crepes.
- 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.
- In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Small dice the carrots and celery. Saute them with 1 ½ teaspoons 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.
- Add reserved cooking liquid and bring to a boil for 3 minutes, whisking constantly. Add 6 tablespoons 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.
- To assemble and bake crepes: Preheat oven to 400°F. Grease an 8-inch by 8-inch baking dish with remaining ½ tablespoon butter. Arrange a crepe on a plate with first side that was cooked facing down.
- 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 (6 tablespoons) 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.
